Vegetable Fried Rice
- Yield: 4-6 as a main dish 1x
- 1 cup uncooked brown rice
- 2 cups homemade bone broth
- 3 Tbsp saturated fat for sautéing (bacon grease is excellent, but coconut oil, tallow or lard would all work well)
- 2 real eggs (no substitutes here!)
- 4 garlic cloves, chopped
- 2 inches fresh ginger, minced finely (may substitute ground ginger in a pinch, but the flavor is noticeably better with fresh)
- 16oz bag of frozen mixed peas/corn/green beans/carrots (or the equivalent if using fresh)
- 2 ribs of celery, diced small
- 1 bell pepper, diced small
- 1/2 large onion, diced small
- 1 3/4 cups cooked beans, or one can drained (garbanzo, white and black beans would all work well)
- 1/3 cup naturally brewed soy sauce
- Prepare rice as directed on package ahead of time, using homemade bone broth in place of water.
- In a wok or very large skillet, add fat and heat over medium heat until it melts.
- Add eggs and scramble in the pan with a spatula or wooden spoon.
- Add onion, garlic and ginger and cook, stirring often.
- When the eggs are translucent, add the remaining vegetables and stir-fry for 2-5 minutes, or until the vegetables begin to soften a bit.
- Add rice and fold to fully incorporate with the vegetables. (Pre-cooked meat could also be added at this point.)
- Gently fold in beans before adding soy sauce.
- Stir vegetable fried rice well and serve.