3 Cups cooked and cooled rice 30-45 minutes
4 eggs scrambled
3-4 Carrots peeled and chopped
1 Onion chopped
2-3 Cloves Garlic
1/2 Cup Peas
3 Tbls Gluten free Soy Sauce or coconut aminos for soy free
2 Tbls Sesame oil
3 Tbls butter
1/2 tsp ginger
1/2 tsp salt
First step is to Cook and cool the white rice and leave in the refrigerator. I cook my rice in an instant pot and use chicken broth for added flavor and nutrition (1 cup raw rice and 2 cups chicken broth cooked in pressure cooker for 12 minutes).
Next scramble the eggs and set aside.
Add chopped carrots with a cup water and simmer covered on high until tender, use the same pan you just scrambled the eggs in to cut down on dishes. Drain the water and set the cooked carrots aside.
While you saute the carrots you can start a large pan on medium heat. Add 1 tbls butter and saute garlic and chopped onion until onion is translucent.
Add Sesame oil and the rest of the butter, salt and ginger. Add cooked rice and and fry until rice is all separated. Add the frozen peas, fry for 2 minutes and then add the cooked carrots and the scrambled eggs. Add the gluten free soy sauce or coconut aminos and Toss all ingredients together.
You can also add in cooked chopped chicken or shrimp in the last phase with the other cooked ingredients for added protein or to make it a meal in of itself:)