1 bunch of fresh italian parsley
1 large yellow onion chopped small
2 green onions chopped
6 slices of bacon chopped
4 large carrots chopped small
10 mushrooms sliced
Salt to taste
2 tbs apple cider vinegar
2 tbs coconut aminos
1 splash of fish sauce
1 tbs of ginger paste
Cut your bacon pieces in half and then cut into 1/4 inch pieces. Pan fry them unit crisp. Remove bacon pieces but leave your bacon fat in the pan. Now finely chop your carrots. I quartered mine length wise before chopping to get nice small pieces. Now add the carrots to the pan with bacon fat and pan fry until almost soft. While those are frying finely chop your onion, green onion, chop up your parsley and slices your mushrooms.
Now add your onion to the carrots and pan fry until both carrots and onion are soft. Now add your mushrooms and green onion. Pan fry for a couple of min. Now turn your heat up and add your rice, bacon and a 1/4 cup of finely chopped parsley.
Pan fry for a couple of min. Now add in vinegar, aminos, fish sauce and ginger paste. Mix well and salt to taste. Add pepper if you have reintroduced. Serve and top with a little finely chopped parsley. Enjoy!