Serves 6-8
Cook Time: 20-25 minutes

What you will need:

Part 1

4 tablespoons                  Butter
2 cups                               White Rice
4 cups                               Chicken Broth
1 tablespoons                  Garlic, minced (2 cloves)
4 tablespoons                  Parsley, chopped

Part 2

1 tablespoon                    Butter
4                                        Eggs

Part 3

1 ½ cups                             Onion, chopped
½ cups                                Green Onion, chopped
3 cups                                Multi-Colored Cole Slaw, shredded
1 cup                                  Peas
2 tablespoons                   Peanut Oil
2 tablespoons                   Olive Oil
½ tablespoon                    Ginger Paste (try 1 drop of Ginger Essential Oil in place of paste)
½ teaspoon                        Fish Sauce
2 teaspoons                       Sriracha

Directions:

In large skillet melt butter over medium heat

Add white rice and garlic let cook until rice starts to turn white (about 1 minute)

Pour 4 cups of chicken broth into pan stir and bring to a boil. Once rice is boiling turn down to low, cover and let simmer for about 10 minutes or until all liquid is absorbed.

Stir in parsley then remove rice from skillet and place into large bowl, set aside

In skillet over medium heat add peanut, olive oils, onion, green onion and cabbage; sauté for about 3 minutes or until vegetables start to turn translucent.

Meanwhile in smaller skillet add 1 tablespoon butter and scramble eggs

Add scrambled eggs, peas, ginger, fish oil and sriracha to cabbage mixture and cook for another minute

Add rice back to skillet, mix together and serve