Pork Fried Rice

INGREDIENTS:

• 1 Tbsp grape seed oil

• 3 eggs, beaten (organic, pasture raised if possible)

• 4 cloves of garlic (minced or finely chopped)

• 1 Tbsp ginger

• 1.5 cups brown rice (dry)

• 1 1/2 cups of peas (frozen)

• 1 cup shredded carrots

• 1 bell pepper, chopped

• 1 cup green cabbage, shredded and chopped

• 1 small/medium size onion, chopped

• 2 cups pork, chopped into bite size chunks (can also use chicken)

• green onion (3 stalks, chopped)

• 2 Tbsp coconut aminos (can also use Organic Tamari)

• 1 Tbsp sesame oil

• 1-2 tsp of sea salt

• salt & pepper, to taste

• Optional: Clean hot sauce

INSTRUCTIONS:

• Cook rice according to package instructions (recommend doing so in advance).

• In a wok (or large skillet) add grape seed oil over medium high heat. Once warm add eggs and scramble quickly for about 2 minutes. Set aside and cover to keep warm.

• Add a little more oil to the pan if needed and cook white onions, pepper, cabbage, carrots and peas and cook for 4-5 minutes or until onions are translucent. Add ginger and garlic and cook for another minute.

• Add pork (or chicken), eggs, cooked rice and combine. Stir-in coconut aminos, salt, pepper (to taste) and sesame oil. Top with green onions and drizzle with hot sauce, if desired.

NOTES:

• Chop all veggies/meat into the same bite-size pieces. Zucchini goes well with this dish too. Use your fridge to inspire this meal (that is how I used the cabbage for this dish).

• Time saving techniques: batch cook rice in advance (I use my InstantPot), use leftover pork or chicken, purchase shredded carrots, purchase minced ginger in jar.

• Clean up tip: To reduce dishes use one of the bowls you will serve this dish in for the eggs while you're cooking the veggies/meat.