For this recipe, it’s important that the broccoli & cauliflower be cut into small pieces—no more than 1 inch in height.


  • 1½ cups uncooked brown rice
  • ½ teaspoon salt + ¼ teaspoon of salt, divided
  • 1 tablespoon olive oil + 1 teaspoon olive oil, divided
  • ½ head broccoli, cut into small florets
  • ½ head cauliflower, cut into small florets
  • 4 green onions, thinly sliced
  • 2 eggs, beaten
  • 2 tablespoons soy sauce
  • ¼ tsp ground black pepper
  • sesame seeds (optional)



  1. Bring 3 cups of water to a boil with ½ tsp salt. Stir in rice. Reduce heat, cover and simmer for 25-30 minutes.
  2. Place a sauté pan over medium heat. Add one tablespoon of olive oil and sauté broccoli and cauliflower for a few minutes, add ¼ teaspoon salt and add 2-3 tablespoons water and cover until tender crisp.  Remove from skillet.
  3. To the same skillet, add one teaspoon olive oil and sauté scallions and combine with the vegetable mixture. Scramble eggs and return broccoli-cauliflower mixture to pan. Stir in cooked scallions, rice, soy sauce, salt and pepper.
  4. Sprinkle with sesame seeds and serve.

Serves 8-10 as side dish


Preparation time: 40 minutes