2tablespoonslite soy sauceoptional tamari or coconut aminos
1cupsproutsbean sprouts used in this recipe
1/2cupscallionsor basil, optional for garnish
1/4cupsesame seedsoptional for garnish
For the Rice
Add rice, salt, and water to a pot, stir once, and bring to a boil over high heat.
Reduce heat to low and cover. Allow to cook, untouched, for 40 minutes. Remove from heat and let stand for 5 minutes, covered. Remove cover and fluff rice with a fork.
Lay the rice evenly on a baking sheet. Do not press down on the rice, but move to fill the baking sheet. Place uncovered in the fridge for 1 hour to up to 10 hours to cool and dry out the rice.
To Fry the Rice
Add canola oil to a pan over medium heat. Add onions and ginger and cook for about 4 to 5 minutes, until onions are slightly softened and translucent. Add the cabbage and the carrots and cook for an additional 1 minute. Add the garlic and cook for an additional 30 seconds.
Add the rice and turn heat to high. Stir constantly for 4 minutes. Stir in the toasted sesame oil (if using) and the soy sauce or soy sauce alternatives. Add the bean sprouts. Cook for an additional minute and serve with any of the optional garnishes sprinkled on top.