4 T. ghee, tallow or lard divided
2 c. onions, diced 3/8"
4 c. cooked rice (much better with basmati but you can use short grain)
1 c. cooked chicken
2 c. cooked green vegetables - green beans, peas, asparagus
Opt: 1/4 c. carrot pulp
1/2 t. pepper flakes
6 eggs, lightly scrambled
1/3 c. garlic aminos
4 t. salt
1 T. toasted sesame oil
Melt 2 T. fat over med-high heat and saute the onions until browned on the edges.
Add the rice and stir until lightly browned.
Stir in the chicken and vegetables and cook stirring occasionally, until heated through.
Push everything to the side of the pan and melt the remaining 2 T. fat. When it's hot, add the pepper flakes, then add the eggs. Stir occasionally until the eggs are about half cooked. Push the rice in from the edges and stir to combine.
Season with salt, garlic aminos, and sesame oil. Adjust seasoning and serve.
No comments:
Post a Comment