Method

1. Cook the brown rice by adding rice and water to a saucepan. Bring to the boil, cover with a lid and reduce the heat to low. Cook until the rice has absorbed all of the water.

2. Heat a small pan with a little olive oil over medium low heat. Add the whisked eggs to the pan and cook without stirring for a couple minutes. Flip the egg pancake to cook on the other side, for 1 minute. Remove from the pan and set aside. Once cooled, dice the egg pancake into 1cm pieces.

3. Heat a large pan with 1 Tbsp olive oil over medium heat. Add the onion, garlic and carrot. Cook for a few minutes, until the onion is golden. Add the cooked rice, the broccolini, the kale and the tamari. Stir to combine well and to keep the rice from sticking. Add a little water if needed. Season with salt and pepper then add the scrambled egg, the sesame oil and mix through well.

4. Serve with chopped shallots