Beef Fried Rice

Ingredients

• 3 tbsp avocado oil
• 1 lb ground beef
• 1 tbsp taco seasoning (such as Siete brand)
• 2 tbsp water
• 1 whole onion (large, diced)
• 2 whole carrots (large, diced)
• 1 whole Anaheim chili (seeded and diced (or poblano, green bell pepper, or jalapeño for more heat))
• 1 tbsp garlic (minced)
• 1 tbsp ginger (minced fresh)
• 1 bunch broccolini (trimmed and chopped)
• 1.5 cup Bone Broth Jasmine Rice (page 198, or leftover rice if you have it on hand)
• 1 tbsp ghee
• 1 tbsp sesame oil
• 3 tbsp tamari
• to taste avocado oil spray
• 2 whole eggs (large)
• 0.75 cup frozen peas
• 2 tsp sea salt
• 1 tsp black pepper (freshly ground)
• to taste green onion (chopped)
• to taste red chili flakes (optional)
• 10 oz Frozen shelled Edemame
• 1 Cup Frozen riced cauliflower

Instructions

1. 1

   Have your cooked rice ready. In a large skillet or wok, heat 1 tablespoon of the avocado oil over medium-high heat. Add the ground beef and cook, breaking it up, for 7 to 8 minutes, until browned. Add the taco seasoning with 2 tablespoons water and stir.

2. 2

   Push the beef to one side of the skillet and add the onion and remaining 2 tablespoons avocado oil to the empty side. Cook for 1 minute, then stir in the carrots, broccolini, Anaheim chili, garlic, and ginger. Cook for 5 to 6 minutes until the veggies are just tender.

3. 3

   Stir in the cooked rice and ghee, breaking up any rice clumps. Drizzle in the sesame oil and tamari and stir until the rice is evenly coated and everything is well combined.

4. 4

   Create a space in the center of the skillet and spray lightly with avocado oil. Crack the eggs directly into the center and scramble gently with a spatula, gradually folding them into the rice mixture. Stir in the peas, salt, and black pepper. Cook for another 3 to 4 minutes, until the peas are warm and everything is hot and cohesive.

5. 5

   Remove from the heat and serve hot. Top with green onion and season with salt, black pepper, and chili flakes if desired.

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