Instructions

1. In a cast iron skillet over a medium to high flame, add half the water, carrot and onion.
2. Sprinkle with sea salt and sauté 2-3 minutes.
3. Add sprouted aduki beans.
4. Spoon leftover cooked rice evenly over vegetable and bean mixture to cover, and sprinkle with the soy sauce and water.
5. Cover with a lid, turn flame to low and cook for 10 minutes.
6. When done, gently stir the vegetables and beans on the bottom into the rice. Top with garnished parsley or green onions.