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Fried Rice with Saffron & Turmeric

Makes 1 serving
1/4 cup jasmine rice 
1/4 cup + 2 Tbsp water
1/4 tsp turmeric powder
2 saffron threads
pinch of red chili flakes
pinch of salt 
pinch of pepper

1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 Tbsp olive oil 
1 Tbsp butter

2 eggs
1/2 cup frozen petite peas
2 tsp coconut aminos

1 Tbsp mint, chopped
1 Tbsp cilantro, chopped 
  1. Bring the water and rice to boil. Reduce heat to low and let simmer for 17 minutes, until cooked. Add the spices and fluff with a fork to combine.
  2. Heat the olive oil and butter over medium heat in a pan or wok. Add the garlic and ginger and let cook till very golden brown, almost crispy, allowing it to cook slowly and  stirring often (ensuring they don't burn so that they don't become too bitter). Remove the garlic and ginger from the pan.
  3. Add the two eggs to half of the pan and the peas to the other half. Top the peas with the coconut aminos and immediately cover the pan to allow the peas and eggs to cook faster, for about two minutes. Remove lid, add rice, increase heat to high and toss frequently with wooden spoon or spatula, till browned. Taste and adjust seasonings as desired.
  4. Spoon the fried rice into your favorite bowl and top with the fresh herbs and reserved garlic/ginger mixture. Enjoy!
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