1 cup white rice

2 cups chicken broth or water

2 tablespoons butter, divided

1 tablespoon coconut oil or vegetable oil

1/2 cup finely chopped white onion

2 carrots, peeled and chopped

2-3 cloves garlic, minced

1/2 teaspoon minced fresh ginger

1 1/2 cups diced steak (raw or leftovers from a previous meal)

3-4 tablespoons soy sauce

1 teaspoon sesame oil

1/2 cup frozen peas

Salt and ground black pepper



In a medium saucepan, combine the rice, broth, and 1 tablespoon of the butter. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, until the liquid is absorbed.

Heat the coconut oil in a large wok or skillet over medium-high heat. Add the onion, carrots, garlic, and ginger and cook for 3 minutes, until soft. Add the steak and cook for 1 minute, stirring frequently. Add the rice, soy sauce (start with 3 tablespoons and add to taste later) and sesame oil and cook for 3 minutes to heat through, stirring frequently. Add the peas and remaining butter and cook for 1 minute.

Season to taste with salt and pepper.