Sprouted Green Peas & Rice
Simple, classic, and a great way to reimagine leftovers!
Servings: 4
What You'll Need:
- 2 ½ cups cooked or leftover sprouted brown rice (about ⅔ cup dry)
- 1 cup cooked sprouted peas (½ cup dry)
- ½ cup finely diced carrots (about 1-2 med carrots)
- ⅓ cup finely chopped onion
- 2 eggs, lightly beaten
- 2 tbsp sesame oil or butter
- 1-2 tbsp soy sauce (to taste)
How To Make It:
- Cook sprouted peas and rice according to package directions. Drain well (dry rice will crisp better), or use leftovers.
- Chop onion and carrot.
- In a large frying pan on medium heat, saute butter, onion and carrot until onion is translucent, about 5 minutes. Move vegetables to the side of the pan and scramble the eggs.
- Once eggs are just cooked, add rice and stir. Continue to cook until the rice begins to brown, about 5 more minutes.
- Add sprouted peas and soy sauce and stir. Cook another minute, until soy sauce is absorbed and everything is warm. Serve immediately.