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.
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.