2 to 3 cups cooked Organic White Jasmine or Basmati Rice. This may be cooked ahead of time and even kept in the fridge. Substituting brown rice is NOT a healthier option. Brown rice has phytic acid and is hard to digest.
2 to 2.5 cups of very finely chopped vegetables. I use baby bok choy, scallions, carrots, peas, bell peppers and zucchini.
1 to 1.25 pounds of chicken. You can also use bacon or shrimp or turkey. I use chicken tenders, but you can also use any already cooked leftover meat, just chop it up.
2 eggs scrambled, cooked and chopped. You can do this ahead of time, scramble separately, or wait and do it in the pan with all the ingredients
Coconut oil 1.5 tsp
finely ground ginger 1/2 tsp
sea salt (1.25 tsp)
fresh ground pepper (1/4 tsp)
Fresh minced garlic…I like a lot so I use 4 to 5 cloves.
Organic Tamari (do not use regular soy sauce). 1 TBSP
Cast Iron, Stainless Steel Wok, extra large cast iron or stainless steel skillet.
Begin with cooking your vegetables partially in the pan with coconut oil and garlic. Make sure you coat the sides of your pan with oil. If you are using precooked meat add it to the pan with the rice, ginger, salt and pepper. Turn heat on medium high and toss the ingredients so they don’t stick. Add tamari to your taste. I add just enough to turn the rice slightly darker (around 1 tbsp).
You can use your leftover meats and vegetables to make the rice.
Variations:
- Vegetables and egg only
- Cook chicken or shrimp in wok then add other ingredients
- Grill Chicken or shrimp separately and add on top
- Use precooked bacon or leftover steak and mix
