FOR THE RICE

• Add the water to a 2 to 3 quart saucepan.
  2 1/2 cups water
• Whisk in the porcini mushroom powder.
  2 teaspoons porcini powder
• Rinse and drain the basmati brown rice - 2 to 3 times.
  1 1/4 cups basmati brown rice
• Add brown rice to the porcini mushroom liquid
• Add salt. Stir. Bring to a boil. Cover with a tight lid. Reduce heat to low. Simmer until all liquid is absorbed - 30 to 35 minutes.
  1 teaspoon salt
• Let rest covered for 10 minutes. Remove cover and fluff. Allow the rice to quick cool in the freezer.

  Note: The rice can be made up to a day in advance and refrigerated.

FOR THE EGGS

Preheat wok (especially if using the cast iron wok)

• Crack the eggs into a medium bowl
  3 large eggs, 1 pinch kosher salt, 1 pinch freshly grond black pepper
• Season with a pinch of salt and freshly ground black pepper to taste. Whisk together thoroughly
• Add the avocado oil to the hot wok.
  2 teaspoons avocado oil
• Add the eggs to the hot oil. Quick fry/scramble the eggs - soft scramble. Remove the eggs to a plate and set aside.

LET'S COOK THE VEGGIES AND BRING THE DISH ALL TOGETHER:

• Add the avocado and sesame oils to the same hot wok.
  2 teaspoons avocado oil, 2 teaspoons sesame oil
• Add the diced onion. Give it a quick stir.
  1/2 medium onion
• Add the red bell pepper, broccoli and carrots. Give it a quick stir.
  1 small red bell pepper, 1 small head broccoli, 1 medium carrot
• Season with salt and freshly ground black pepper. Add the cumin, 1/2 of the scallions ginger and garlic. Add in 1 tablespoon of the soy sauce. Quick stir,
  1 teaspoon fresh ginger, 1 teaspoon fresh garlic, 1/2 teaspoon ground cumin, salt and freshly ground black pepper to taste
• Add in hot peppers if using and 1 to 2 tablespoons water. Quick stir frequently for 4 to 5 minutes until the broccoli starts to look bright green.

  Note: The water will help to steam the veggies perfectly.
  5 - 6 wiri wiri pepper, 1 - 2 tablespoons water, 2 tablespoons soy sauce
• Add the cooled brown rice, remaining soy sauce, cooked eggs, remaining scallions. Stir to combine thoroughly.
• Add in the cilantro and chives if using. Mix to combine. Turn off the heat. Plate and serve as is or add a side of protein (I like to serve with a side of broiled salmon)
  1/2 cup fresh cilantro leaves packed, 1 tablespoon fresh chives