- 4 slices bacon, chopped
- 1/4 pound ground pork mixed with 2 teaspoons GARLIC STIR FRY Spice Blend
- 1/2 cup diced red onions
- 1/2 cup diced carrots
- 1/2 cup diced red bell peppers
- 4 cloves garlic, smashed with the side of a knife
- 3 cups cooked white rice
- 1/4 cup coconut aminos
- 2 to 3 dashes of fish sauce
- 2 tbsp ghee
- 4 large eggs
- Sliced green onions (scallions)
- Chopped fresh cilantro
- Sesame seeds
Cook the bacon in a large skillet over medium heat for about 5 minutes, until done to your liking. Remove the bacon from the skillet and set aside; leave the grease in the pan.
Crumble the sausage meat into the pan and cook for 9 to 10 minutes, until the sausage is cooked through. Set aside on the plate with the bacon.
Add the onions, carrots, and bell peppers to the skillet. Cook for 8 to 10 minutes, until the onions start to turn translucent and the peppers and carrots start to lose their crunch. Add the garlic and cook for 1 to 2 minutes longer, until the garlic starts to turn golden brown.
Add the sausage and bacon back to the skillet, then add the rice, coconut aminos, and fish sauce and stir to combine. Cook for 4 to 5 minutes, until the rice is browned and heated through.
Create a well in the middle of the mixture and add the ghee. Once the ghee has melted, crack the eggs into the well and use a wooden spoon to lightly scramble the eggs for 1 to 2 minutes. Gently fold the eggs into the fried rice.
Serve garnished with sliced green onions, chopped cilantro, and sesame seeds.