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