Serves 3

Ingredients: 

• 3 cups brown rice, cooked and cooled
  
• 2 Tablespoons coconut oil
• 2 cloves garlic, minced
• 2 large scallions, chopped
• 1 cup broccoli, chopped
• 1 cup baby kale, chopped
• 1 cup baby spinach, chopped
• 1 cup edamame beans
• 2 eggs, whisked to combine (optional)
• 2 teaspoons tamari 
• 2 teaspoons frank's red hot (or sriracha)
• Juice from 1/2 a lime
• Salt/Pepper to taste
• Red pepper flakes (optional)

Instructions: 

• Make rice according to package directions and let cool. 
• Heat oil in large skillet over medium heat.  Add garlic, scallions, and broccoli and cook for about 5 minutes. 
• Add kale, spinach and edamame and a little salt and cook for another 3-5 minutes or until greens are wilted. (add 1/4 cup water if it starts to look too dry)
• Make a hole in the middle of the veggies (a little "well") and add the eggs (if using).  Scramble and stir often to cook eggs fully.  
• Add rice to the pan with the veggies and mix everything together.  
• Add tamari, sriracha, lime juice and salt/pepper to taste.  Mix well.  Add pinch of red pepper flakes if desired.
• Serve immediately. 

Nutrition Info Per Serving (includes eggs): 
Calories 437.5
Total Fat 15.8 g
Saturated Fat 9.3 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.4 g
Cholesterol 124.0 mg
Sodium 414.1 mg
Potassium 301.0 mg
Total Carbohydrate 55.3 g
Dietary Fiber 5.9 g
Sugars 3.9 g
Protein 18.0 g