Black Fried Rice with Snap Peas, Hemp Seeds, and Scallions
Fried rice recipes work best when the grains are a day or two old. Split up your cooking work and make the black japonica rice the day before. You can also sub black rice for leftover quinoa or brown rice from your takeout order.
Servings 4
Ingredients
- 2 tablespoons Organic Extra Virgin Coconut Oil
- 2 medium carrots diced
- 1 bunch scallions white and green parts separated, thinly sliced
- 1 cup thinly sliced snap peas
- 2 garlic cloves minced
- 1 tablespoon minced fresh ginger
- 3 cups cooked U.S.-grown black japonica rice from 1 cup uncooked
- 3 tablespoons gluten-free tamari
- 2 teaspoons toasted sesame oil
- 1 teaspoon sriracha
- 2 eggs beaten
- 1 tablespoon Organic Shelled Hemp Seed
Instructions
- In a large wok or nonstick skillet heat the coconut oil. Sauté the carrot 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 black japonica rice and stir-fry until well-coated in the vegetable mixture and beginning to toast, 2 minutes. Add the 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.
Nutrition
Serving: 4g