2 cups brown rice - cooked
2 bunches of broccoli, chopped
2 carrots, peeled and sliced
2 sweet peppers (colour of your choice), diced
1 handful of snowpeas
1 handful of bean sprouts
1/2 onion, diced
2 eggs, scrambled
2 tablespoons peanuts
1 tablespoon fresh cilantro, chopped
2 garlic cloves, finely chopped
1" ginger, finely chopped
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/2 teaspoon sriracha red rooster sauce
Put rice in a rice cooker and cook.
In a large skillet heat vegetable oil. Add peppers and onion and fry over medium heat until starting to brown, stirring frequently.
Add successively carrots, broccoli, peppers, garlic, ginger, soy sauce, sriracha sauce. Continue to stir frequently for about 2 minutes.
In a separate frying pan scramble the eggs and set aside.
Add the sprouts, pepper and snow peas to the cooked vegetables and remove from heat.
Toss in sesame oil.
Top with scrambled egg, peanuts and cilantro.
Serve over cooked brown rice.