brown rice sugar pea stir fry

This dinner takes a few pans and a few steps but is plated in about 25 minutes and the ultra dose of deliciousness makes the extra dishes worth while!

Start by cooking 1.5 cups of brown basmati rice

Meanwhile in a large cast iron pan toast:

1/2 cup pumpkin seeds in a little drizzle of both olive and sesame oil,

season with S+P

one  garlic clove minced

and 1” fresh grated ginger

once brown and popping set aside and add another glug of both oils to the pan


1 thickly sliced portabella mushroom

1.5 cups of cauliflower florets

3 toes of minced garlic

generous amount of minced ginger


a hearty pinch of chili peppers

add about 1/2 cup of water to keep things cooking

then add about 2 cups of sweet garden fresh sugar peas

a drizzle of soy sauce and a little gush of hoison sauce

add 1/2 cup black sesame seeds

Once the peas are crisp yet tender (but still stunning and bright green)

remove from heat and set the pan aside.

By this time your rice should be done

In a separate hot frying pan, quickly satay

cooked rice in a hearty drizzle of sesame oil.

coat everything evenly and cook for 3-4 minutes on high.

(Omit this next step if making a vegan entree) create a well in the middle of the rice and crack two fresh eggs in the center along with a pinch of hot chili peppers, immediately start to gently scramble them, but after a minute begin to mix the rice into the egg so as to create a cooked egg rice coating. Continue cooking for another 2 minutes, then toss the rice with the veggies and top with the toasted seeds.

I promise you will really enjoy this one!

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