A balanced, healthy meal! Liver is considered "nature's vitamin," it's jam packed with vitamins and minerals. This recipe is a great way to mask and sneak in some liver to your lifestyle. Most Chinese take out fried rice is fried in vegetable oil (not good for you!). Here we crisp up, and flavor the rice with butter that contains incredible soluble vitamins. We add in coconut aminos for some more flavor, which is a great alternative to soy sauce. Thank you to Dr. Ash Armstrong from the @strong.sistas for this recipe!
INGREDIENTS:
- 1 lb ground beef, chicken, or pork
- 4-6 oz beef, chicken, or pork livers
- 4 C cold cooked rice (crisps up better!)
- 3 T butter
- 3 eggs
- 1/4 C coconut aminos
- 1/2 t salt + additional to taste
- 3 C desired produce (We like to use 3 C raw squash peeled, cubed, and then roasted at 400ºF for 15 minutes)
DIRECTIONS:
- Optional: Soak the raw liver in a mix of vinegar and water and let sit for 1-2 hours to help reduce the liver taste.
- Rinse liver under cold water and pat dry. If you have a meat grinder, grind the liver and mis it into ground beef. If you do not have a meat grinder, chop the liver into small pieces and mix it in with the ground beef.
- Salt the meat with 1/2 t salt.
- Heat 1/2 T butter over medium-high heat, add ground beef and liver. Cook, breaking up the meat as you go for around 8 minutes. Drain the meat and transfer to a plate. Return skillet to medium-low heat and add 1/2 T butter. Beat the eggs and add to the pan, stir occasionally until scrambled. Transfer eggs to a plate.
- Return skillet to heat and add the remaining 2 T butter, add rice and sauce and cook for 3 minutes. The rice should brown up a bit.
- Add the squash, eggs, and meat to the pan and stir in coconut aminos. Cook for 1-2 minutes to heat back up, then serve and salt to taste.
Leave a comment