Breakfast Fried "Rice"
Ingredients
- 8 large eggs
- 2 tablespoons full-fat coconut milk or heavy cream if not dairy free
- 2 tablespoons beef bone broth I used Kettle and Fire brand
- 1 teaspoon wheat-free tamari
- 3 sugar free bacon diced (Click HERE for the BEST Sugar Free Bacon!)
- ¼ cup diced onions or green onion
- 1 clove garlic minced
OPTIONAL GARNISH:
- 1 teaspoon crushed red pepper
- Thinly sliced scallions
Instructions
- Crack the eggs into a medium-sized bowl. Add the coconut milk, broth, tamari and whisk until well combined.
- In a large skillet over medium heat, cook the bacon until crisp, about 4 minutes. Using a slotted spoon, remove the bacon; leave the drippings in the pan. Add the onions and garlic to the skillet and sauté until the onions are translucent, about 2 minutes.
- Make the “rice”: Pour the egg mixture into the skillet and cook until the mixture thickens and small curds form, while scraping the bottom of the pan and whisking to keep large curds from forming. (A whisk works well for this task.) This will take about 7 minutes. Stir in the reserved bacon.
- Place the “rice” on a platter. Garnish with crushed red pepper and scallions, if desired, and serve.
- Store in an airtight container in the refrigerator for up to 3 days. To reheat, place the fried “rice” in a lightly greased sauté pan over medium heat, stirring often, for 2 minutes or until warmed through.
Nutrition
Calories: 206 | Fat: 15g | Protein: 15g | Carbohydrates: 3g | Fiber: 1g | P:E Ratio: 0.9