1/2 cup short-grained brown rice
1 cup water
pinch of salt
1 1/2 tsp coconut oil
1 1/2 tsp sesame oil
1/2 cup sliced baby carrots
3 green onions, thinly sliced
1/2 cup shelled (and steamed) edamame
1 tsp sesame oil
1 Tbsp tamari (soy sauce)
Bring water to a boil on the stove. Add rice and pinch of salt then cover, reduce heat to low and simmer for 30 minutes. When done, take rice off the heat, remove top and fluff with a fork. Set aside.
In a large skillet (or even better...a wok!), heat the sesame oil and coconut oil over medium high heat. Once hot, add the sliced baby carrots and edamame. Stir-fry for about five minutes, or until carrots have started to become a little tender but are still crisp at the same time. Crack the egg into the pan and fry with the veggies.
Add the rice, soy sauce and green onions and toss to combine. Cook for another 3-4 minutes, or until heated through. Drizzle in the sesame oil and serve.