Want some more rice-forward dishes? Check out all of the recipes from the USA Rice campaign here.
- 2 tablespoons Extra Virgin Coconut Oil
- 2 medium carrots, diced
- 1 small yellow onion, diced
- 1 bunch scallions, thinly sliced
- 1 cup snap peas, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 cups cooked U.S.-grown black japonica rice
- 1/ 3 cup frozen snow peas
- 3 tablespoons gluten free tamari
- 2 teaspoons toasted sesame oil
- 1 teaspoon sriracha
- 2 eggs, beaten
- 1 tablespoon shelled hemp seed
In a large wok or nonstick skillet heat the coconut oil. Sauté the carrot, onion, and white scallion over high heat until soft and beginning to brown, about 5 minutes. Add the snap peas, garlic, ginger, and green scallions and stir-fry until fragrant, another 2 minutes. Fold in the rice and stir-fry until well-coated in the vegetable mixture and beginning to toast, 2 minutes. Add the sweet peas, gluten-free tamari, sesame oil, and sriracha and stir to combine.
Push the rice to the side of the pan to create a well. Pour the eggs into the center and cook, stirring gently, until nearly set. Toss the fried rice with the eggs and hemp seeds. Transfer the fried rice to bowls and serve right away.