Einkorn Fried Rice

Cook the Einkorn Berries- In a medium saucepan, combine 1 cup dry Einkorn berries, 3 cups filtered water, and 1/2 tsp salt.
Bring to a boil over medium-high heat. Once boiling cover and reduce to a simmer. Cook for 30–35 minutes until tender but still slightly chewy.
Drain any excess water and let the berries cool completely.
Cook the Rice: Cook 1 cup rice according to package directions. Set aside to allow to cool.
Optional, but recommended: Refrigerate both grains for a few hours or overnight to help dry out. Best if you prepare the grains 1 day ahead.

Sauté the Aromatics: Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add the diced onion and cook for 3–5 minutes, until soft and translucent. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Cook the Veggies- Add diced carrots and cook for 2–3 minutes, stirring occasionally. Stir in frozen peas and cook until heated through, about 1–2 minutes.
Scramble the Eggs- Push the veggies to one side of the skillet. Add 1 tbsp butter and pour in the lightly beaten eggs. Scramble the eggs gently until cooked through, then mix with the vegetables. * You can also do this in a separate pan if preferred.
Add the grains- Push veggies to one side, and remaining oil, Einkorn berries and Jasmine rice to the skillet. Fry over medium high heat for 1-2 minutes, then drizzle with coconut aminos, butter and sprinkle with black pepper. Reduce heat and toss everything together until well combined and heated through.
Add protein- Stir in 1–2 cups cooked BBQ meat or cooked chicken/shrimp tossing until evenly incorporated. Taste and adjust with salt if needed.
Garnish & Serve- Remove from heat and sprinkle with diced green onions. Serve hot as a hearty main dish or side.