Pre-heat your oven to 400 degrees. Line a baking sheet with parchment.

Arrange your cubed butternut squash on the prepared baking sheet in an even layer. Drizzle with 1 tablespoon coconut oil and 1 tablespoon maple syrup. Toss to coat. Transfer the squash to the oven and roast for 25-30 minutes until tender, turning once halfway through. Set aside until ready to use.

Meanwhile, slice your sprouts. In a large saucepan or wok, heat 1 tablespoon coconut oil over medium-high heat. When hot, add the sprouts and cook for 5-6 minutes until the sprouts are tender and lightly browned. Transfer the sprouts to a bowl and briefly set aside.

In a small bowl, combine the grated ginger, garlic, brown sugar, soy sauce, and Sriracha.

In the same saucepan/wok used for the sprouts, heat the remaining 1 tablespoon coconut oil. When hot, add the shallots and cook for 1-2 minutes until translucent. Add the rice and cook for 1 minute. Add the roasted squash and Brussels sprouts to the pan along with the soy sauce mixture, toasted hemp/sesame seeds and scallions. Cook for 1 minute more.

If you’re serving your rice topped with fried eggs (you really should), now’s the time to cook those bad boys. I assume you know how to fry an egg, but if not, heat a tablespoon of oil in a large non-stick saucepan/skillet. Carefully add the eggs, one at a time, and cook for about 3 minutes until the whites have set, but the yolk is still runny. Immediately remove them from the pan.

-Divide rice among bowls/plates, and top each serving with a fried egg. Serve immediately.