“Sometimes, you just crave something a bit carby! This is the ideal solution packed with lots of veggies, a nice balance of protein, fibre and flavour! By using tamari, I’ve also kept this dish gluten free.”

Ingredients

  • 2 table spoons of coconut oil
  • 2 cloves of garlic finely diced
  • 1 tablespoon of tamari
  • ½ teaspoon of dried chili flakes
  • 1 thumb sized piece of ginger, finely grated
  • 1 small head of broccoli, broken into florets
  • ½ red capsicum finely sliced
  • 1 large zucchini, grated
  • 2 large handfuls of mixed rocket and baby spinach
  •  6 button mushrooms, finely sliced
  • 1 cup of cooked brown rice
  • 2 free range, organic eggs

Method

  1. Heat the coconut oil in a fry pan over a medium-high heat.
  2. Add the garlic, tamari, ginger and chili. Cook for 1 – 2 minutes.
  3. Add the mushrooms and cook for 2 minutes before adding the zucchini and cooking for a further 3 – 4 minutes.
  4. Add broccoli, capsicum and mixed leaves. Cook for 1 – 2 minutes or until the spinach and rocket have started to wilt.
  5. Add the brown rice and cook for 3 – 4 minutes.
  6. Whisk the eggs in a separate bowl before pouring over the rice. Stir continuously until the egg is completely cooked through.
  7. Serve immediately.