Irresistibly fragrant and nutty, our brown rice turns over to the dark (but delicious) side when infused with grinded and toasted black sesame seeds.
2 cups The Little Brown Rice Company rice, cooked and cookled (preferably day before)
3 tablespoons black sesame, grinded
1 clove garlic, minced
1/2 cup sweetcorn
1/4 cup edamame, shelled
1/2 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon miso (replace with more soy sauce if not available)
Salt and pepper, to taste
Beat eggs with some pepper until fluffy. Heat pan with olive oil and fry eggs till softly scrambled. Set aside.
In same pan, heat sesame oil. Add in minced garlic and fry until lightly brown. Add sesame seeds and fry lightly until toasted and fragrant. Add in rice, corn and edamame. Drizzle over soy sauce, miso and dashes of pepper. Fry until rice is sizzling. Add in scrambled eggs and mix everything well.
Dish and serve piping hot!