Scrambled Eggs with Scallions and Rice

Ingredients

• 6 large eggs
• 1 cup short-grain white rice
• 1.5 cups water
• 2 tablespoons coconut aminos
• 1 teaspoon rice vinegar
• 3 sliced scallions
• 1 tablespoon avocado oil
• 1/4 teaspoon salt
• 2 tablespoons toasted pumpkin seeds(optional)

Instructions

1. 1

   Rinse the rice until the water runs clear, then cook it with the water in a covered pot over medium-low heat for 15 minutes. Rest off heat for 5 minutes.

2. 2

   Season the hot rice with rice vinegar and a pinch of salt, then divide between two bowls.

3. 3

   Whisk the eggs with the salt. Heat avocado oil in a nonstick pan over medium-low heat and pour in the eggs.

4. 4

   Stir slowly with a spatula, pulling curds from the edges, until softly set, about 3 minutes.

5. 5

   Spoon the eggs over the rice. Drizzle with coconut aminos and top with scallions and toasted pumpkin seeds.