Black Fried Rice with Snap Peas
This vegetarian U.S.-grown Black Japonica Fried Rice recipe was created by Ashley Cuoco in partnership with USA Rice and TheFeedFeed.
Prep Time20 min
Cook Time20 min
Total Time40 min
- 3 cups U.S.-grown black japonica rice, cooked
- 2 tablespoons organic virgin coconut oil
- 2 medium carrots, diced
- 1 small yellow onion, diced
- 1 bunch scallions (white and green separated), thinly sliced
- 1 cup snap peas, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ⅓ cup frozen sweet peas
- 3 tablespoons gluten-free tamari
- 2 teaspoons toasted sesame oil
- 1 teaspoon sriracha
- 2 eggs, beaten
- 1 tablespoon organic shelled hemp seeds
- 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.