ZERO-WASTE STIR-FRIED RICE

Don’t worry too much about the nitty-gritty details of this recipe, you can create your own spin with what you have.

I USE….

• bacon fat,
• chopped ginger skin,
• chopped sprouting garlic,
• thinly sliced green onion tops (or use the next 3 inches of a leek, after the bottom 1/3 has been used),
• cauliflower leaves,
• carrot peels,
• beet tops,
• red bell pepper bits,
• peeled and julienned broccoli stems,
• kale stems (cut into ¼-inch pieces),
• mushroom stems (cut into ¼-inch pieces),
• left-over take-out (or home-cooked if you have it) rice,
• tired cauliflower (pulsed in a food processor and added to cooked rice).
• I also used leftover tea (or tea brewed from a couple leftover mint tea bags) for frying (in place of extra oil),
• 1 or 2 just-expired eggs (beaten)
• hot sauce
• soy packets.

METHOD:

1. Heat a wok or sauté pan on medium-high heat.
2. Add a couple tablespoons of bacon fat.
3. Add ginger, garlic and onions.
4. Stir for one minute, then add veggies and stir-fry until cooked.
5. Add rice, pulsed cauliflower and ¼ cup of tea.
6. Stir until heated.
7. Push rice mixture to one side of the pan so that some of the bottom of the pan is exposed.
8. Stir in eggs and mix until eggs are cooked.
9. Add hot sauce and soy to taste and serve immediately.

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