4tspcooking fat (I recommend lard, tallow, or butter)
½onion, diced (3.7 oz)
3crimini mushrooms, sliced 1/4 in thick (3.5 oz)
⅓bell pepper, diced (2.3 oz)
2pieces broccolini, chopped (2 oz)
2carrots, sliced 1/4 in think (3.4 oz)
1lb ground beef (and finely chopped organs if using)
salt to taste
pepper to taste
a dash 5 Chinese Spice
3eggs
¾cup kimchi (6.8 oz)
Recipe:
1
Begin by cooking your rice. I recommend following the steps in the rice recipe I linked under the rice picture in this post. This recipe uses the bone broth in the ingredients list and water to cook the rice. Make sure to adjust the recipe so you get the right amount of rice.
2
Meanwhile chop up all your veggies. Then heat the fat in a pan over medium-high heat. Once hot, add onion, mushroom, bell pepper, broccolini, and carrots. Stir occasionally and cook till they are lightly browned and fork tender. Add more fat if the pan becomes too dry.
3
Then add the ground beef (and finely chopped organs is using), salt, pepper, and 5 Chinese spice and saute till only a little pink is left in the meat. Then add the eggs to the pan and stir to scramble them up. Cook till eggs are done (like in scrambled eggs) and add the rice. Stir well to mix everything evenly. Then serve with kimchi and enjoy!
Ingredients
Ingredients:
¾cup dry white basmati rice (4 oz dry)
6tbspbone broth
4tspcooking fat (I recommend lard, tallow, or butter)
½onion, diced (3.7 oz)
3crimini mushrooms, sliced 1/4 in thick (3.5 oz)
⅓bell pepper, diced (2.3 oz)
2pieces broccolini, chopped (2 oz)
2carrots, sliced 1/4 in think (3.4 oz)
1lb ground beef (and finely chopped organs if using)
salt to taste
pepper to taste
a dash 5 Chinese Spice
3eggs
¾cup kimchi (6.8 oz)
Directions
Recipe:
1
Begin by cooking your rice. I recommend following the steps in the rice recipe I linked under the rice picture in this post. This recipe uses the bone broth in the ingredients list and water to cook the rice. Make sure to adjust the recipe so you get the right amount of rice.
2
Meanwhile chop up all your veggies. Then heat the fat in a pan over medium-high heat. Once hot, add onion, mushroom, bell pepper, broccolini, and carrots. Stir occasionally and cook till they are lightly browned and fork tender. Add more fat if the pan becomes too dry.
3
Then add the ground beef (and finely chopped organs is using), salt, pepper, and 5 Chinese spice and saute till only a little pink is left in the meat. Then add the eggs to the pan and stir to scramble them up. Cook till eggs are done (like in scrambled eggs) and add the rice. Stir well to mix everything evenly. Then serve with kimchi and enjoy!
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
