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- 1 Tablespoon extra virgin olive oil
- ⅓ red onion, diced (⅓cup)
- 2 garlic cloves, minced or pressed
- 2 carrots, peeled, shredded (⅔ cup)
- 1 cup frozen peas
- 8 oz bacon, cooked and crumbled
- 2–½ cups cooked brown rice
- 3 eggs, beaten
- 2 Tablespoons gluten free low sodium soy sauce or tamari
- 2 green onions, chopped (whites & green)
Instructions
- Heat oil in a deep pan or wok over medium-high heat. When oil is sizzling, sauté red onions and garlic. Stir continuously and quickly to avoid burning the garlic.
- After a minute, add carrots to the pan or wok. Stir-fry for 3 minutes. Add peas and bacon and continue to stir-fry for a minute.
- Add brown rice and stir to mix. After 1 minute,lower the heat and create a space in the center of the pan. Pour eggs in the center and within that center scramble the eggs to cook through.
- After a minute or so, the eggs will become less runny and coagulate.
- Fold eggs into rice mixture so that bits and pieces of the eggs are distributed among the vegetables and rice. Stir for another minute.
- Once all the ingredients are well mixed, pour soy sauce over the rice and stir to coat. Turn the heat off and fold in green onions.
- Prep Time: 10
- Cook Time: 10
