Cook your protein of choice and orzo according to the box instructions then set aside. Allow the orzo to dry and cool completely. You can sub 2 cups of prepared regular rice for the orzo if you need. Note that you can cook everything at once, but to get everything crispy, you’ll want to cook the veggies, eggs and orzo 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 second tbsp of oil to the pan while still heated. Crack the eggs into a separate bowl and whisk with a fork, then add to the pan, scrambling as they cook.
Once cooked, remove the eggs from the pan and set aside with the veggies and optional protein.
Once your orzo is drained and cool, add it to the skillet with remaining oil and the coconut aminos, tossing (not stirring) minimally in order for it to have the time to crisp. You may want to do the orzo in two batches depending on your pan size.
Once tossed and crispy, add in the veggies, egg and protein and toss until combined. Add in the bean sprouts and move to a plate.
Top with green onions and a side of additional soy sauce/coconut aminos.
