2 Cups Brown Rice, cooked
2 Eggs, beaten
1 Lb Bok Choy (Pac Choi), washed and chopped
1/2 Cup Carrots, diced
1/2 Cup Red Onions, diced
1/2 Cup Frozen Green Peas, thawed
1 Tbsp Garlic, minced
1 Tbsp Ginger, minced
1 Tbsp Tamari or Soy Sauce
2 Tsp Coconut Oil
1 Tsp Toasted Sesame Oil
1/2 Tsp White Pepper
1/4 Tsp Red Pepper Flakes
Salt & Black Pepper to taste
Optional:  1 lbs Chicken Breast, cooked and cubed
Optional: 1/2 Tsp Honey or Brown Sugar

1. Heat large skillet or wok over medium-high heat and lightly coat with cooking spray.  Add beaten eggs and a dash of black pepper.  Cook and scramble egg for about 1 minute.  Remove cooked eggs and set aside.  Wipe skillet/wok if necessary.
2. Add coconut oil to skillet/wok.  When oil is hot, add garlic, ginger, onion and carrots.  Cook for about 3 minutes; stir frequently.  Take a moment to enjoy the aroma!
3. Add bok choy and cook for about 3-4 minutes; stir frequently.
4. Add remaining ingredients: rice, green peas, soy sauce, sesame oil, chicken, pepper flakes, white pepper powder, salt and pepper to taste.  Toss mixture for about 3 minutes until ingredients are evenly distributed.
5. Enjoy!