In a saucepan add 1 cup of brown rice to 2 ¼ cups water, add a splash of olive oil and sea salt. When boiled, reduce heat, cover and allow to cook for 30 minutes (or according to package instructions).
When rice is just about finished, saute onion in olive oil for 5 minutes. Add minced garlic, carrots and broccoli to onion and sauté for 4 minutes. Add frozen peas, scallion and ginger and saute for a few more minutes until veggies start to cook to preferred crunch (2-4 minutes).
In a small bowl, whisk eggs, soy sauce and sesame oil and add to the veggies. Continue mixing until egg is scrambled among the veggies.
Fluff the rice with the fork and add to the veggies. Add a drop of water to saucepan (which gives extra steam to the dish) and mix to combine. Serve immediately and enjoy!
Add cashews, water chestnuts or any combination of vegetables that you wish! This is a great way to use up left over rice!