A take on a family favourite with an Anti-inflammatory addition!
Heat a large frying pan on medium heat and add some coconut oil.
Add the bacon and zucchini and fry until golden and crispy.
Remove and place in a bowl and set aside.
Add the whisked eggs to the pan and scramble them. Once cooked remove from the pan and place in a bowl and set aside.
Now add some more coconut oil to the pan, then the rice, onion, garlic, spices, salt, pepper and tamari or coconut amino’s and mix through. Allow the bottom of the fried rice to go a little crispy.
Remove from heat. Now add back all the other ingredients to the frying pan to mix through. Add the spinach leaves, mixed them through until wilted.
Serve in 2 bowls and enjoy! Drizzle with extra coconut aminos or tamari if desired.
Ingredients
Directions
Heat a large frying pan on medium heat and add some coconut oil.
Add the bacon and zucchini and fry until golden and crispy.
Remove and place in a bowl and set aside.
Add the whisked eggs to the pan and scramble them. Once cooked remove from the pan and place in a bowl and set aside.
Now add some more coconut oil to the pan, then the rice, onion, garlic, spices, salt, pepper and tamari or coconut amino’s and mix through. Allow the bottom of the fried rice to go a little crispy.
Remove from heat. Now add back all the other ingredients to the frying pan to mix through. Add the spinach leaves, mixed them through until wilted.
Serve in 2 bowls and enjoy! Drizzle with extra coconut aminos or tamari if desired.
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