Ingredients

The following ingredients have 4 Servings
  • 3 cups cooked white rice, at least a day old works best (or 4 cups riced cauliflower)
  • 1 tbsp toasted sesame oil
  • 2 tbsp ghee (or coconut oil, divided)
  • 1 small onion (diced)
  • 2 medium carrots (diced)
  • 4 grass-fed hot dogs (halved lengthwise then sliced)
  • 3 garlic cloves (minced)
  • 1/2 inch fresh ginger (grated)
  • 2 eggs (whisked)
  • 1/2 cup frozen peas (or chopped green onions for Whole30)
  • 2 1/2 tbsp tamari sauce (or coconut aminos for Whole30)
  • Optional garnish: chopped green onions and toasted sesame seeds

Instruction

  • Drizzle toasted sesame oil over rice and stir. Set aside.
  • Heat 1 tbsp of ghee in a large skillet over medium heat.
  • Add onion and carrots, and cook stirring for 3 minutes until the onions are translucent.
  • Add hot dogs and cook for 2 minutes.
  • Stir in garlic and ginger, and sauté for 1 minute until fragrant.
  • Add rice and and stir until heated through, about 3 minutes, breaking it up with a wooden spoon.
  • Move the contents of the pan to the side.
  • Add 1 tbsp of ghee to the pan and add the whisked eggs, letting it spread thinly.
  • Let the bottom of the eggs set for 1 minute without touching, then stir to scramble. Mix it into the fried rice.
  • Add in frozen peas and tamari sauce and stir for 1 minute.
  • Remove from heat and sprinkle with chopped green onions and toasted sesame seeds, if desired. Serve warm.