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Prep time
30 minutes
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Cook time
1 hour
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Serves
4
Author Notes
Applewood smoked bacon meets Epic's Homestyle savory chicken bone broth to create a beautiful twist on chicken fried rice. This collagen filled, meaty dish will explode your taste buds. Gluten-free as well as dairy-free, this Applewood Smoked Bacon Chicken Fried Rice is perfect for the whole family or for those looking to have a meal prepped for a few days! —gertnerskitchen
Ingredients
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2 cups
White rice
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1 tablespoon
Ghee
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4 cups
Bone broth
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1/2 pound
Applewood smoked bacon
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1 pound
Chicken thighs
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1 cup
Sweet white onions diced
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4 tablespoons
Minced garlic
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1/2 cup
Chopped celery
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2 tablespoons
Minced ginger
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1/2 cup
Chopped carrots
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1/2 cup
Diced yellow peppers
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1 cup
Broccoli florets
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2
Eggs scrambled
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1/4 cup
Tamari
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4 tablespoons
Toasted sesame oil
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1/4 cup
Chopped green onions
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2 tablespoons
Black sesame seeds
Directions
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Rinse your chicken thighs, pat dry and let them sit until room temperature. Season with salt and pepper.
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Prep and cut all of your veggies. Please feel free to add in any other of your favorite veggies!
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Cook rice as directed but substitute the water for bone broth. Rice to liquid ratio: One cup of rice to two cups of liquid.
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Cook your applewood smoked bacon in a cast iron skillet. Place to the side, leave bacon grease in pan. Chop bacon into bacon bits once cooled.
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Scramble two eggs in bacon grease, place to the side.
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Cook chicken thighs in bacon grease until cooked through. Put to the side. Once cooled, cut chicken into bite size pieces.
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Sweat onions, garlic, ginger, celery and carrots for five minutes.
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Add in broccoli and yellow peppers, sauté veggies for an additional five minutes.
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Slowly mix in cooked rice. Once your veggies and rice are mixed together, add your scrambled eggs, cooked chicken and bacon bites.
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Add your tamari sauce and begin to sauté the rice and veggies until golden brown.
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Remove pan from heat, mix in your toasted sesame oil and green onions.
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Top with black sesame seeds and serve hot!
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