3 Eggs, lightly beaten
2 Cups cooked, cooled couscous
1 Tblsp. toasted sesame oil, plus more for drizzling.
1 Bag organic broccoli slaw
2 Tblsp. minced fresh ginger
2 Cloves garlic, minced
4 Tbsp. soy sauce
1 Tbsp. brown sugar
Heat a large skillet over medium heat. Coat the pan with nonstick cooking spray.
Add the beaten eggs and stir with a spatula almost constantly for 3 minutes, until scrambled, fluffy, and cooked through.
Remove to a small plate. Wipe out the skillet.
Add 1 Tbsp. sesame oil to the skillet and increase the heat to medium-high.
Add the broccoli slaw, ginger, and garlic. Saute, stirring frequently for about 4 minutes, until slightly softened and fragrant.
Add the couscous. The pan will seem dry but you want the couscous to brown and get nice and crispy. Saute the mixture for about 2 minutes.
In a small bowl, whisk together the soy sauce and brown sugar until the sugar is dissolved.
Pour into the pan. Stir to combine. Drizzle with additional sesame oil.
Add the scrambled eggs to the pan and mix well.