Directions

1. In a large skillet, heat half of the tallow. Sauté bell peppers, onion, and carrots for about 5 minutes over medium heat.

2. Push the veggies to the side and add the rest of the tallow. Cook the chicken for about 5 minutes, until cooked through.

3. Push everything to the side of the pan again and scramble the eggs in the middle until cooked. Then mix everything together.

4. Add the cooked rice, coconut aminos, rice vinegar, and sesame oil. Cook over medium heat for about 10 minutes.

5. Mix in the frozen peas for the last 2 minutes of cooking.

6. Let cool, then distribute into vacuum-seal bags and freeze. You could also use a large reusable silicone ziplock or gallon ziplock bags.