1. Boil Water

   Combine all ingredients in a large pot and bring to boil.

   • 1/2 tsp Salt
   • 310 ml Water
   • 1 pinch Black Pepper
   • 1/2 bunch Fresh Thyme
   • 2 , smashed Garlic Cloves
2. Cover & Simmer Rice

   Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

   • 120 g Long Grain Brown Rice
3. Soft Boil Eggs

   Bring eggs and water to a boil over high heat. Reduce heat; simmer for 4 minutes.

   • 950 ml , to heat Water
   • 8 Whole Eggs
4. Ice & Peel Eggs

   Add ice and water to small bowl. Remove eggs from heat; add to prepared ice bath. Cool for 90 seconds. Carefully, peel eggs; cut in half. Season.

   • 8 Whole Eggs
   • 430 g Ice
   • 470 ml , cold Water
   • 1 tsp Salt
   • 1/2 tsp Black Pepper
5. Chop Veggies

   Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & carrots to pan; cook for 3 minutes.

   • 4 , sliced into circles Carrots
   • 1 , zested Orange
   • 2 tsp , peeled, grated Ginger Root
   • 2 Tbsp , chopped finely Chives
   • 2 Tbsp Olive Oil
6. Cook Carrots

   Add ginger, orange zest/juice, veg stock to pan with carrots. Cover & cook for 5 minutes. Season & top with chives. Turn off heat.

   • 1 , juiced Orange
   • 1 tsp Salt
   • 1 pinch Black Pepper
   • 2 tsp , peeled, grated Ginger Root
   • 2 Tbsp , chopped finely Chives
   • 120 ml Vegetable Stock
7. Combine Eggs and Carrots

   Serve over Brown Rice. Enjoy!

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By Innit Culinary Team