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Turmeric Fried Rice with Beef
Heat a large wok over high heat until very hot (and smoking). Add 1/2 Tablespoon of avocado oil and then sliced beef in a single layer. Sprinkle with a pinch of kosher salt. Cook, undisturbed for about 2 minutes then use spatulas or wooden paddles to move around and continue cooking until pink is no longer visible. Immediately remove from wok and set aside.
Add another 1/2 Tablespoon avocado oil to wok and then pour in beaten eggs. The eggs will cook very quickly at this high heat in such a hot wok so stay on top of them. You can cook the eggs like a very thin pancake and flip or just scramble with a wooden paddle. Once they are just cooked, immediately remove and set aside with the cooked beef.
Add 1/2 Tablespoon avocado oil to wok and follow with onion, carrot and broccoli. Stir fry for 2 minutes then add 1 Tablespoon water and cover with lid. Continue cooking for another 2 minutes until vegetables are just tender.
Remove lid. Add rice, remaining 1 Tablespoon avocado oil, turmeric and Tamari (or coconut aminos). Stir fry, stirring constantly, for 2 to 3 minutes, making sure that turmeric is well mixed and all the rice is yellow.
Add beef and egg back in and continue cooking for 30 to 45 seconds until warmed through.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.