1⅓ cups broth (veggie, bone, chicken or beef)
1 (7oz) package Right Rice (rice made from lentil, chickpea, pea)
2 teaspoons olive oil, divided
1 teaspoon fresh ginger, minced
1 teaspoon minced garlic
½ red onion, chopped
6 sweet mini bell peppers, seeded and thinly sliced
2 tablespoons mirin
1 (4.4oz) can of sardines packed in oil or water
2 eggs, beaten
2 tablespoons Green Onion, chopped
salt and pepper to taste
In a medium pot bring the broth to boil over medium heat. Pour in the Right Rice, cover and remove from heat. Allow to sit for 10 minutes covered.
Place a large skillet over medium-high heat. Add 1 teaspoon of the olive oil, the ginger, garlic and red onion. Sauté for 3 minutes. Add the bell peppers and sauté for another 3 minutes. Mix in the coconut aminos and mirin.
Chop the sardines into pieces and throw into the skillet. Mix in the eggs, and continue mixing until cooked through. Remove from heat and stir in the Right Rice.
Top with green onions, sesame seeds, and a sprinkle of salt and pepper. Enjoy!