Here's an ingredient list we use and below are the directions:
3-4 cups white rice cooked to make 6-8 servings
2 bunches green onions
Gluten free soy sauce
1/2 cup frozen peas
1- 1.5 lbs ground beef or other meat
Here's what I learned we like: Cook 3-4 cups white rice the day before (so you have 6-8 servings) & cool it in the fridge. This is SO important to get the right texture and make it so that the rice doesn't all stick/mush together. Fry 1 1/2 bunches of green onion, chopped, in with 1 to 1.5 lbs ground beef in a huge nonstick pan with high sides or in a WOK if you have one. When the meat is done, drain if desired (you'll need to add some oil to the pan, coconut oil works best- so you can either use what is there from the meat or choose a healthier oil); add in the cold rice and drizzle with soy sauce (La Choy brand is wheat-free, but always check labels because they may change ingredients) to taste. Allow the rice to fry over medium to medium-high heat, don't stir it too often, often enough to check it and prevent burning, but not so often it doesn't have time to brown some grains of rice. We also like to add a handful of frozen peas when adding in the cold rice. Throw in the remaining 1/2 bunch of green onion and cook only a few minutes longer (so it's not crunchy, but retains it's strong taste.) Don't overdo the soy sauce as you can add more at the table.
Sometimes we throw garlic or bacon in with the ground beef while cooking it. We've also used leftover pork chops, diced ham, breakfast sausage and cooked bacon. Once you get the technique of the rice texture down, you'll discover what works best flavor wise.