There’s no better meal to make somethin’ out of nothin’ than fried rice. This dish is super convenient, easy, and a great way to get creative and use what you have on hand as a way to save money.
6 servings, 40 minutes
- 4 cups cooked white rice
- 1 medium yellow onion, sliced
- 1 large carrot, sliced
- 1, 8 oz. package of mushrooms, sliced
- 5 cloves of garlic confit
- 1 stick of butter
- 1 pack of cooked bacon
- 1 bunch of kale, washed and sliced
- 3 eggs
- 2 tbsp coconut aminos
- Salt & Pepper, to taste
- Cilantro, garnish
- Lime, garnish
- You will need 4 cups of cooked rice for this recipe. Then choose whatever leftover protein you have. I used a whole package of cooked and diced bacon.
- Crack the 3 eggs into a bowl, whisk and set aside.
- In a large pan, melt 1 stick of butter and turn on medium heat.
- Add your diced yellow onion and carrots and begin to sauté. After about 3-5 minutes, add the mushrooms and cook down. Then add about 5 cloves of garlic confit and bacon.
- Once the vegetables have cooked down, add the 4 cups of cooked rice to the pan and mix.
- Add the kale and mix in.
- Once the veggies have cooked evenly, push the mixture to one side and create a small “bowl’ and add in the eggs. Mix eggs so they start to scramble.
- Then drizzle about 2 tablespoons of coconut aminos onto the fried rice and continue mixing. Once the egg is cooked, turn off the heat.
- Serve in bowls and garnish with cilantro and squeeze with lime if desired.
- This recipe is dedicated to giving new life to those ingredients that are about to go bad or whatever leftovers you may have. Think broccoli, green onions, carrots, peas – pretty much anything you have on hand.
- Keep it vegetarian or add in the desired protein option like chicken, shrimp, steak, or bacon.
- You can use soy sauce or tamari as an alternative to coconut aminos.
- If making or using garlic confit, make sure to keep it refrigerated after preparing and use within 7 days. (See this USDA article for more.)