This is another Ethnic dish that is very tasty and fairly easy to make. You can vary many of the vegetables for what you desire and have available. It will become an old stand-by to eat anytime of the year after you try it a couple of times, not just enjoyed on a D-tox.
For 4 servings:
240 ML. (1 cup) of uncooked Wild, Brown Rice or mixture
2 Yellow, Red or Orange Pepper
4 Red Onions
2 Carrot (sliced with a potato peeler)
4 Red Chilies
5-10 Garlic Cloves
4 Spring Onions (cut lengthwise)
2 handfuls of Cashews
60 ml (1/4 cup) Peas
Cilantro (large handful, to desired)
8 tablespoons Sesame Oil
Cook rice as directed and set-aside.
Scramble eggs and also set aside.
Add two onions, half a chili, and garlic to blender to make a paste. Add oil and the paste (from blender) to frying and fry 3 minutes, then add thinly sliced onions, red chilies, yellow peppers, peas and carrot for another 3 minutes.
Add the rice and cashews and cook for 2 minutes, then the eggs, thinly sliced spring onions and cilantro for another minute and serve.