homestead "fried" rice: the clean-out-the-fridge bowl
EASY PREP | RE-PURPOSED INGREDIENTS | HIGH VOLUME
From the coop to the kitchen—nothing beats the richness of fresh duck eggs to make a simple clean-out-the-fridge meal feel like a luxury.
There are days on the homestead when the incubator is full, the jewelry bench is covered in silver dust, and I need a meal that is fast but doesn't compromise on my goals. This "Fried" Rice is my secret weapon. By swapping traditional heavy oils for the rich, natural fats in our duck eggs, you get a silky, satisfying meal that’s actually fueled for weight loss.
fuel facts
yields: 2 colossal bowls
calories: ~749 kcal per serving
protein: 53g (elk + duck egg powerhouse)
the "m7" benefit: rich healthy fats, high volume, and zero waste.If this recipe also uses a full pound of your signature 10% pork fat elk blend and yields 2 servings, here is the updated math and serving size for your Friday post:
ingredients
8oz chicken breast (diced into small bites)
1 cup jasmine rice (pre-cooked and chilled works best!)
2 fresh duck eggs
1 cup carrots (finely diced)
1/2 yellow onion (chopped)
2 cups "most veggies" (I love using broccoli, snap peas, or even more cabbage)
2 tbsp coconut aminos (a clean, soy-free alternative)
1 tsp ginger & garlic powder
pro-tip:
Just like my elk bowl, I usually split this into two servings!
Per serving: ~370 calories | 29g protein.
instructions
sear: In a hot skillet, cook the chicken until golden. Set aside.
soften: Toss in your onions and carrots. Sauté until the onions are translucent and the carrots have softened. Add in your extra greens (broccoli or peas) for the last 2 minutes.
fry: Add your jasmine rice and the cooked chicken back into the pan. Pour over the coconut aminos and spices. Stir-fry for 3-4 minutes until the rice gets a little "crisp."
the duck egg finish: Push everything to the outer edges of the pan to create a "well" in the center. Crack your duck eggs directly into the middle. Scramble them until they are just set, then fold them into the rest of the rice.
serve: Top with a squeeze of lime or a dash of hot sauce for that extra zesty kick.
