Black Fried Rice Recipe with Snap Peas

February 5, 2019(updated May 7, 2022) // by Phoebe Lapine // 12 comments

4.50 from 6 votes

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This black fried rice recipe is brought to you in partnership with my friends atUSA Rice&TheFeedfeed. All opinions are my own (duh). Thank you for supporting the brands that make this site (and my at-home Chinese takeout) possible!

While it’s well documented that I succumb every once and a while to the lure of Thai takeout, it’s been a long time since I received a paper carrier box full of fried rice.

As I lamented in December, thanks to my gluten-free status, even Jewish Christmas is now something I have to prepare myself at home. Which only makes me slightly less bitter about the fact that my Jewish Christmas has been replaced by Charlie’s family’s real Christmas, goose and all.

To keep everyone happy on the home front year-round (meaning, mostly myself), I’ve taken to making healthified versions of classic Chinese fare at home. There was the recent Mongolian Beef that I created as a way of “pouring one out” for Jewish Christmas this year. This Peking chicken from the year prior. And a whole host of fried rice dishes in between.

So in honor of the Chinese new Year of the Pig that descended on us today, I thought I would celebrate virtually with you all by making a pig-free, vegetarian black japonicafried rice.

I love starting with a more fiber-rich grain, like I did with this friedquinoa. I’ve made it with brown rice many times, but this time I wanted to experiment with brown’s even morenutritious cousin, U.S.-grown black japonica rice.

Because of its dark color, black japonica rice contains a lot of the same antioxidants and anti-inflammatory properties that you’ll find in other vibrant foods like blueberries. If you “fry” it in coconut oil, season it with gluten-free tamari, and top it with hemp seeds, you have a dish jam-packed with nutrients—a far cry from what I might have sourced in a takeout container from the Flushing food courts.

Though some of you seasonal sticklers might find it a little too early for sugar snap peas, they are one of my favorite ingredients for fried rice, with just the perfect amount of crunch and sweetness. I add them to regular frozen sweet peas in this black fried rice recipe for extra color and veggie goodness.

You can easily make this recipe vegan by omitting the egg, but I like keeping certain parts of a classic fried rice in the mix.

With health and hedonism,

Black Fried Rice with Snap Peas, Hemp Seeds, and Scallions

4.50 from 6 votes

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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.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Phoebe Lapine

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

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!

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Comments

Rachelle says
January 11, 2018 at 9:18 pm

I made this for dinner last night with a few tweaks (chilli flakes for chilli sauce, tamari instead of aminos and shallots instead of scallions) and was loved by both my partner and I. The only complaint was there wasn’t any leftovers. Will definitely be adding this to a meal preparation in the future! Thank you x
Reply
- Phoebe Lapine says
  January 12, 2018 at 2:00 pm
  
  awesome Rachelle!! thanks for sharing!
  Reply
geet says
January 15, 2018 at 4:50 am

Your recipe is super amazing Phoebe. I will surely try this.
Thanks for sharing
Reply
- Phoebe Lapine says
  January 15, 2018 at 9:05 am
  
  thank you!
  Reply
dannie says
May 23, 2018 at 5:24 am

I love your recipe.thanks for sharing
Reply
Sierra says
August 20, 2020 at 11:11 pm

So easy and delicious! The black rice kept this from getting mushy (which sometimes happens when I make stir fry with brown rice) and this would be good with basically any vegetable- next time I’ll be adding edamame, water chestnuts, and bok Choy!
Reply

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