Ginger Fried Rice

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3 large eggs

1 Tbsp sesame oil

2 medium carrots, peeled and diced

1 small bell pepper, seeded and diced

1 small yellow or white onion, diced

4 garlic cloves, minced

1 1/2 tsp grated fresh ginger root (about 1 1/2 inch cube without skin)

1/2 cup frozen peas

1/2 tsp black pepper

3 cups cooked brown rice

3–4 Tbsp coconut aminos, to taste

Salt to taste

Sliced green onions

Sesame seeds

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Cook the brown rice according to the package instructions (make a yield of three cups cooked). I recommend cooking in chicken or veggie broth for best flavor.
Prep the veggies as instructed.
Crack the eggs into a small bowl and beat them together. Set aside.
Add the sesame oil to the pan over medium heat and preheat for several minutes.
Once the pan is hot, add the carrots, bell pepper, and onion and cook for a few minutes until softened. Add the minced garlic and ginger and cook another minute.
Add the peas and black pepper and combine well. Cook for a couple minutes.
Then add the cooked brown rice and beaten eggs and mix well to combine. Stir and cook for a few minutes until the eggs are cooked. Add the coconut aminos and combine well. Taste test and add more coconut aminos or salt as desired.
Serve and garnish with the green onions and sesame seeds if desired.
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Find it online: https://homecookedliving.com/ginger-fried-rice/