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If you don’t already have cooked rice on hand, start by cooking the rice. Rinse the uncooked rice several times until the water is no longer cloudy. Pour away the rinsing water. Combine the rice and 1 ¼ cup filtered water in a small pot and then bring to boil. Once water is boiling, reduce heat to low and cook for 10-12 minutes until the rice is tender. Fluff rice with a fork and set aside.
While the rice is cooking, sauté the diced carrots and onions in oil for 2-3 minutes in a large skillet or medium wok over medium heat, stirring occasionally with a wooden spoon until the onions are translucent and the carrots are tender.
Grated ginger and minced garlic and stir.
Add the cooked rice to the skillet with the sautéed veggies and and stir, heating everything together for another 2 minutes.
Make a well in the center and pour in the beaten eggs. Start mixing the eggs with the rice with a spatula until the egg is fully cooked. (Alternatively, you may also prepare an omelet in another skillet and then cut the omelet into small pieces before added the cooked egg to the skillet with the rice).
Once the pieces of egg are pale yellow and fully cooked, add the green peas to the skillet and mix, frying everything together for another 3 minutes.
Garnish the gluten-free fried rice with fresh chopped green onions and enjoy!