Name: Fall Fried Rice
Yield: 4
Ingredients: 6 slices of bacon; 2 large eggs, whisked; 1 tbsp avocado oil; 1 ½ cups finely diced sweet potatoes; 1 small white onion, diced; 1 cup finely sliced brussels sprouts; 1 tsp garlic powder; 1 tsp salt; 4 cups cooked and chilled rice (I prefer short-grain white rice); 3–4 tablespoons coconut aminos, or more to taste; salt and black pepper

Description

This Fall Fried Rice is a perfect meal to have as the weather gets colder and is packed with good stuff!

Ingredients

Scale

6 slices of bacon
2 large eggs, whisked
1 tbsp avocado oil
1 1/2 cups finely diced sweet potatoes
1 small white onion, diced
1 cup finely sliced brussels sprouts
1 tsp garlic powder
1 tsp salt
4 cups cooked and chilled rice (I prefer short-grain white rice)
3–4 tablespoons coconut aminos, or more to taste
salt and black pepper

Instructions

Place a large skillet over medium heat and once hot, cook bacon in the pan.
Remove bacon and add eggs to the pan. Scramble the eggs and cook through then set aside.
Add oil to the pan then add sweet potatoes. Stir to coat with oil then cook for 1 minute before adding the onions.
Cook sweet potatoes and onions for 5 minutes then add in brussels sprouts.
Cook for another 5-7 minutes, stirring occasionally, until sweet potatoes are fork tender.
Add garlic powder and salt and stir to combine.
Add rice to the pan then add the coconut aminos on top of the rice and stir everything together. Cook for another 5 minutes to heat the rice. Season it all with salt and pepper to taste as needed.