Mix Tamari with coconut crystals and mustard. Set aside.
Heat 1 tbsp coconut oil in a large skillet or wok.
Add onions, garlic, bell pepper, ham and sausage (add any additional items at this time also).
Sauté 1-2 minutes, stirring with a slotted spoon every so often.
Add bacon, peas and carrots and cooked rice.
Pour Tamari mixture over rice and stir gently to combine
Gently stir in cooked eggs. Cook until heated through.
Instant Pot Directions
Dice your veggies, ham and bacon.
Press Sauté on your Instant Pot.
Sauté your chopped bacon until the edges start to brown. Add in sausage, vegetables and garlic. Stir togethers and cook for 1-2 minutes.
Remove the contents of the pot and place them in a bowl. Set aside.
Pour 2.5 cups of water into the pot, then add the rice.
Close the lid of your pot and turn your pressure release valve to Sealing. Use the Pressure Cook or Manual button and set the time to 20 minutes on high pressure.
Note: Turn off your "keep warm" function by pressing the button. This helps the rice not stick to the bottom of your pot.
While your rice is cooking, mix together tamari/soy sauce, coconut crystals (optional) and dry mustard.
After the cooking time is finished, allow your rice to naturally release pressure for at least 10 minutes. This allows the rice to cook naturally. After 10 minutes, manually flip the value to Venting to release the pressure on your pot.
When the rice is finished cooking, add the rest of your cooked ingredients to the rice and then top with the tamari/mustard sauce.
Makes 6 servings (divide this recipe in 6 servings)
21 Day Fix Containers: 1/2G, 1R, 1Y, .5tsp for coconut crystals - a natural sweetener
If you're doing 80 Day Obsession, you can make this recipe compliant!
-Increase the bell peppers to 5 Cups instead of 2 Cups - this will give you 1G per serving.
Cooking this in a cast iron skillet is easy and quick. If you prefer to use a wok I think that would work just as well.
Cook the rice the day before and refrigerate overnight.
This recipe is great for meal prep! It freezes nicely, then reheats well in the microwave after thawing in the fridge for a few hours. The time it takes to heat in the microwave completely depends on your microwave power–I recommend cooking in 30 second to 1 minute intervals, stirring, then adding more time if necessary. If by chance the rice looks dry as you’re reheating it, I usually add a few drops of water into it and put a paper towel on top while you’re microwaving it.
This recipe is delicious any time of day - that's right, breakfast for dinner! It keeps in the fridge for 5 days making it perfect for quick lunches throughout the week.
We love to eat the leftovers in corn tortillas for breakfast tacos, or rolled up into burritos.