3 tablespoons coconut oil
1 – 1½ cups peas and carrots
1 – 1½ cups leftover meat (cooked)
3 cups cooked brown rice
Tamari sauce (or soy sauce)
Heat coconut oil in skillet on med-high. Add meat, vegetables, rice, onion powder, garlic powder, and ginger powder. Cook for 5 to 8 minutes stirring occasionally. Beat the eggs. Make a well in the center. Pour in eggs and cook for about one minute. Gradually incorporate the egg into the rice and cook for 2 to 3 minutes or until egg is done. Add tamari sauce to taste and cook for 2 more minutes.