Roasted Seeds Fried Rice

1 onion

2 cups (500 ml) of raw vegetables of your choice

3 tablespoons (45 ml) of camelina oil Signé caméline

1 cup (250 ml) of frozen shelled edamames

Salt & Pepper

2 cloves of garlic

2 green onions

2 tablespoons (30 ml) of grated fresh ginger

4 eggs

2 cups (500 ml) of cooked rice

1/4 cup (65 ml) of hoisin sauce

2 tablespoons (30 ml) of roasted camelina seeds Signé caméline

1. Finely chop the onion and vegetables.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion, vegetables and edamames. Cook for 5 to 7 minutes to soften them, without cooking them completely. Generously season with pepper and add a pinch of salt.
3. Meanwhile, chop the garlic and green onions. Using a fine grater, grate the ginger without peeling it.
   Add the garlic and ginger to the pan, stir and continue cooking for 2 minutes.
4. Reduce to medium heat. Make a well in the center of the preparation. Add the eggs and cook for 2 minutes, stirring occasionally to obtain scrambled eggs. Stir in the rice and hoisin sauce. Continue cooking for 2 minutes to reheat.
5. Garnish with green onions, roasted camelina seeds and serve.