Recipe Intro From feedfeed
PhoebeLapine knows that the best fried rice is made with leftovers. That's why she suggests cooking this U.S.-grown Japonica Rice the day before, the grains dry out just enough to fry up perfectly.
Want some more rice-forward dishes? Check out all of the recipes from the USA Rice campaign here.
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Prep time 10 minutes
Cook time 10 minutes
Yield: Serves or Makes 3
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.