4cupscooked long-grain or jasmine rice(2 cups uncooked)
2tbsp liquid aminos(low-sodium soy sauce if not gluten-free)
1tsp sesame oil
kosher salt
Instructions
Heat a large pan over medium-high heat. Cook bacon until crisp. Remove the bacon to a paper towel lined plate and save the drippings in a small dish.
Pour 1 tablespoon bacon grease back into the hot pan. Pour the eggs in the pan and season with a pinch of kosher salt. Scramble the eggs. Remove the eggs to the plate with the bacon.
Pour 1 tablespoon bacon grease in the hot pan. Add in the bell peppers, green onion, ginger, and garlic. Sauté, stirring constantly for 2 min, until peppers are crisp tender.
Add the bacon and eggs back to the pan. Add in the peas. Stir to combine.
Add in the rice. Drizzle with the liquid aminos and sesame oil. Stir until combined, adding more liquid aminos to taste. Once heated through, remove from heat and serve immediately.
Notes
You can substitute low-sodium soy sauce for the liquid aminos, but it will not be gluten-free.