Directions:

Melt the coconut oil and mix in with the jasmine rice.

When oil is thoroughly mixed in with jasmine rice add 20 oz of water and bring to a boil. Turn heat down to a low simmer when the mixture is boiling. Cover with lid and let it cook undisturbed for 20 mins.

Whisk the eggs in a bowl and set aside.

Mince the garlic clove and dice the Chinese sausage. ( if no Chinese sausage please sub ham or bacon.)

In a large wok or non stick skillet add 1 tbs of cooking oil and let it heat up. Once heated add in the eggs, garlic, and salt than stir the eggs for 14-15 seconds.

Set the cooked eggs aside on a separate dish.

Add a little more oil to the wok and heat up. Than add in the Chinese sausage, bacon or ham and let cook for about 30 seconds. When the sausage smells flagrant add the rice, peas, carrots, and egg.

Keep stirring and agitating the wok and season with a splash of fish sauce and salt to preference. Add the green onions to finish. Serve.