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Mix the soy sauce, sesame oil, agave nectar and cumin.
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Heat a large skillet over medium heat.
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Add the canola oil, garlic, scallions, ginger and red bell pepper. Cook for 4-5 minutes, or until the veggies soften.
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Add the rice into the pan, along with the soy sauce mixture. Cook the rice for 10 minutes, stirring occasionally, to allow the soy sauce to absorb into the rice.
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Add the cooked protein and scrambled eggs, and stir to combine. Cook for another 5 minutes, tossing occasionally.
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Season the mixture with salt and pepper to taste, then garnish with the remaining chopped scallions.
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Serve immediately.