Cook your steak (or protein of choice) on the stove in one tbsp of avocado oil or olive oil. I chose to use shredded steak, then chopped it and added it to a pan on medium/low heat and cooked completely.
While your steak cooks, prepare your rice according to the instructions. If possible, use day old rice. If not, do your best to dry out your rice once it cooks. This helps make it crispy!
When the steak is done, remove from the pan and set aside. Note that you can cook everything at once, but to get everything crispy, you’ll want to cook the steak, veggies and rice separately, then add together at the end.
Sauté the veggies and garlic in a tbsp of oil and the bone broth in a pan. Toss around for a few minutes, then remove from the pan and set aside.
Add the third tbsp of oil to the pan while still heated. Now that your rice is drained and cool, add it to the skillet with the coconut aminos, tossing (not stirring) minimally in order for it to have the time to crisp. You may want to do the rice in two batches depending on your pan size.
Once tossed and crispy, add in the veggies and steak and toss until combined. Top with green onions and a side of additional soy sauce/coconut aminos.
