This easy one-pan meal can be done in 30 minutes or less and is packed with brain healthy ingredients.  
 
Broccoli is packed with vitamin K, with one cup of the veggie giving you 100 percent of your daily intake. This vitamin is important for forming a type of fat that’s packed densely into your brain cells. Other studies in aging adults have suggested that getting more vitamin K is also linked to better memory. 

Turmeric, the key ingredient in curry powder, has an active ingredient (curcumin) that may support the brain and brain cells.  

Ingredients:  

• 3 tbsp soy sauce  
  
• 3 minced garlic cloves 
  
• Pinch of chili flakes 
  
• 2 tbsp olive oil 
  
• 1 head of broccoli, stemmed and chopped 
  
• 3 large eggs 
  
• ½ cup thawed edamame 
  
• 3 cups cooking long-grain rice 
  

 
Sauce: 

• 2 tbsp tahini 
  
• 1 tbsp rice vinegar 
  
• 1 tsp sugar 
  
• ¾ tsp turmeric 
  
• ½ tsp sesame oil 
  
• ½ tsp minced ginger 
  
• ¼ tsp kosher salt 
  

You need:  

• Large skillet 
  
• Mixing Bowls 

Combine soy sauce, garlic, and chili flakes in a small bowl; stir and set aside. 

Heat 1 Tbsp. of the oil in a large skillet over medium-high. Once hot, add broccoli; cover and cook 5 minutes, uncovering occasionally to stir, under crisp-tender. Season with a pinch of salt; cook 1 to 2 more minutes, uncovered, until soft. Transfer veggies to a bowl, you can add green onion to this if you want to.  

Heat remaining 1 Tbsp. oil in pan. Pour in whisked eggs and cook, stirring constantly, with a rubber spatula for 30 to 45 seconds, until just cooked through. Add cooked rice and soy sauce mixture; stir well to combine. Cook, undisturbed, until rice is slightly crisped on one side, about 3 minutes. 

Return broccoli to pan, and stir in edamame. Toss well to combine; turn off heat. 

Prepare Turmeric-Tahini Sauce by combining tahini, vinegar, sugar, turmeric, sesame oil, ginger, and salt in a bowl; stir with a whisk. Gradually whisk in up to 2 ½ Tbsp. warm water to reach desired consistency. 

Divide fried rice evenly into 4 bowls and drizzle with Turmeric-Tahini Sauce. Finely chop the leftover whites of the green onion and sprinkle overtop as garnish, if desired. Top with toasted sesame seeds and/or chili oil. 

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