See how I amped up the protein and veggies in this! Used my favorite cast iron wok.
Ingredients for 2:
– 1/2 cup organic jasmine rice
– 1 cup chicken bone broth, I love bonafide or fond
– 1 large organic carrot, diced
– 1/4 onion, diced
– 2-3 cloves garlic, finely chopped
– 1 cup organic broccoli, chopped
– 2 tbsp coconut aminos or tamari
– 1 tsp minced ginger
– 1 tbsp organic rice vinegar
– 1/2 tbsp sesame oil (ideally organic, expeller pressed)
– 1 tsp grass fed butter or beef tallow or ghee
– 1 tsp salt, I love redmonds mineral salt (most of us are mineral deficient these days!)
– 1 egg, I love vital farms pasture raised
– optional: 1 tsp fish sauce
– optional: 1 tsp sriracha (can also add on top later, especially if making for kids)
– protein of choice: I did 1/2 lb of shrimp and 8 oz of chicken breast. In all you really want 10-12 oz of protein of your choice! Steak is great too!
Directions:
1. Cook rice according to directions EXCEPT instead of water we’re going to use bone broth. This really amps up the protein and adds flavor. Once cooked – you want to lay it out on a baking sheet (I lined mine with parchment paper) and pop it in the fridge or freezer for 10-20 mins. You want your rice NOT HOT when you start your fried rice. It needs to be room temp or cold. In an ideal world you’d actually cook it the day before and let it sit out!
2. While rice cooks – cook your protein of choice.
For shrimp: add a little oil to a cast iron skillet (or stainless steel ideally, both great non toxic options!), over medium heat, season with salt & pepper. Cook 3-4 mins per side.
For chicken: add a little oil to cast iron or stainless skillet over medium high heat. Dice chicken breast. Season with salt, pepper and garlic powder. Cook 7-10 mins until browned.
3. In large wok or skillet over high heat, add sesame oil. Add carrots, garlic, onions, brocolli, sauté about 5 mins until soft. Season with salt and pepper.
4. Add rice and mix well. Add coconut aminos, rice vinegar, ginger, optional fish sauce and sriracha. This is where you want to let the rice cook for 5 mins and don’t touch it. Let’s it get crispy. Stir, cook another 5 mins. Stir, cook another 5 mins. So 15 mins total, letting it get crispy in between. Season to taste – can add more salt, pepper or coconut aminos if needed.
5. Make a little hole in the middle of the rice in the pan, drop eggs in and mix into the rice.
6. Serve topped with green onion or cilantro, optional sriracha or chili crunch!
