-2 cups Basmati Lundberg white rice (this brand has the least amount of arsenic in it and is delicious)
-4 eggs (omit, if vegan or egg allergy)
- 1 package organic peas
-3 whole carrots, chopped
-1 sweet onion, roughly chopped
-1 garlic clove, minced
-1 tbsp coconut oil
-1 tbsp red peper flakes
-Salt and pepper, to taste
-3 tbsp San-J Gluten-Free low-sodium soy sauce
1. Bring your rice to a boil. In the meantime, chop your carrots, onions, and garlic.
2. In a large pan, heat up coconut oil and add in onion and garlic on medium-heat until they become translucent.
3. In another pot (or if your rice is done you can use that pot) boil your peas and chopped carrots together until soft, about 10-15 minutes.
6. Add in your soy sauce (more if desired) and then remove from heat. Serve immediately!