Ingredients
- 2 Cups Left Over White Rice
- 2 Egg Yolks
- 1/2 Cup Chopped Asparagus Or any chopped veggies you prefer (the more the merrier).
- 1 Tbsp Ginger Grated
- 1 Tbsp Garlic Pressed
- 1/3 Cup Liquid Coco Aminos
- Ghee To taste
- Avocado Oil To taste
- Salt & Pepper To taste
Instructions
- In a large skillet heat avocado oil to a medium heat.
- Then spread your cold rice over the oil and don’t move the pan for 3-4 minutes. You want to hear a nice sizzle.
- Next add in chopped asparagus, ginger, garlic and spoonful of ghee and mix together.
- Let cook for 3-4 minutes.
- Drizzling in the liquid coco aminos.
- Give it another stir and turn off the heat.
- Let rest for a few minutes so the flavor can absorb before serving.