Step 1

In a medium-size pot, bring 1 cup of short-grain brown rice and 2 cups of water to a rolling boil. Cover and reduce heat to low and let simmer for around 40 minutes or until all water has absorbed.

Step 2

Heat 2 tablespoons of olive oil in a skillet on medium/high heat. Add red onion to the pan and sauté for 3 minutes. Then, add garlic and the red pepper and cook for an additional 2 minutes.

Step 3

Then, add the frozen vegetables and sauté for an additional 3-4 minutes.

Step 4

Create a pocket in the middle of your pan. (as seen in the photo in the post). Crack two eggs and scramble with a fork. Cook egg for about a minute and then mix with the rest of the veggies.

Step 5

Finally. add in cooked brown rice, soy sauce, and rice vinegar. Mix all of the ingredients together and cook everything for 4-5 minutes and serve!