2 Tbsp. Spectrum Culinary Safflower or Sunflower Oil
1/2 organic white onion, sliced
2 stalks organic celery, sliced diagonally
1" knob organic ginger, minced
3-4 cloves organic garlic, minced
3 cups day old Ralston Family Farm Traditional White rice
2 Tbsp. San-J tamari sauce
1 Tbsp. Spectrum Culinary Toasted Sesame Oil
Pinch Wholesome granulated sugar
2 Happy Egg Company eggs, whisked
1/2-1 cup Stahlbush frozen peas
3-4 organic green onions, sliced diagonally
2 Tbsp. Marukan rice vinegar
In a small bowl, whisk together your soy sauce, sesame oil, and pinch of sugar. Set aside.
Whisk eggs together, set aside.
In a large sauté pan or wok, add your 2 T of high heat oil over medium high heat.
Add in your onions and celery, cook for 1 minute. Next, add in your ginger and garlic. Stir.
Add in your rice, using your spatula, flatten rice down so most of it is touching the pan. Cook for 30 seconds without touching. Flip the rice around, flatten back out, cook for 30 more seconds without touching. Repeat this 1-2 more times.
Add seasoning into rice, stir to incorporate.
Make a well in the middle of your pan, add your egg. Allow to cook for 30 seconds without touching. Incorporate rice and egg together.
Add in frozen peas. Stir to combine.
Add in green onions, remove from heat. Hit it with the rice vinegar, serve immediately.