Fried Black Rice (aka fried forbidden rice) features the savory goodness of stir-fried lotus root, carrot, daikon, corn, and red pepper in peanut oil with the deep, nutty-tasting black rice. Slightly burnt garlic complements the chewy yet firm texture of the forbidden rice. A splash of soy sauce mixed with mushroom oyster sauce adds depth, while the peanut oil contributes to a rich toasty flavor. This wholesome meal is finally fried with egg whites and sprinkled with scallions, yielding a slightly earthy taste with smoky umami-packed elements from the stir-fried veggies. Enjoy this versatile dish using proteins of your choice with soups, salad, or as a standalone dish!
We were visiting Brazil a few years ago. I ordered Fried Black Rice at an Asian fusion restaurant in São Paulo. It was the first time I had come across this dish, and I was curious to savor it. This casual restaurant had a homey vibe. I was instantly captivated by the deep purple hue of the dish contrasted with the colorful vegetables. One mouthful revealed many layers of flavors from the burnt garlic and sesame oil and textures from the veggies and black rice. It is not a Brazilian dish, but it felt like it was integrated into their local culinary culture. Fried Black Rice, to me, reflected the city’s multicultural spirit – it was an Asian dish served with the warmth of Brazilian hospitality. I hope you, too, enjoy making this dish as I have recreated it.
What is forbidden rice?
Rice is a species of grass called Oryza sativa. Humans cultivate more than 40,000 varieties of rice, out of the 120,000 known varieties. The most common categories are long grain, medium grain, and short grain. Each type of rice has its own characteristics, which tend to define its usage. For example, Basmati is a type of long grain used to make pilafs or biryani, while Arborio is used in risottos. Short-grain rice, like Koshikari, is used for Sushi or Poke bowls.
While Jasmine (which is long-grain rice) has long been held as the standard for fried rice, that is not the only rice that can be used. Long considered as a “Forbidden Rice” in China, this rare cultivar is grown all over South and Southeast Asia. What gives his rice its signature pigmentation is the antioxidant anthocyanin, which also provides eggplants and blackberries their deep color. While black is the most colloquial expression of this rice, the color can vary from black to purple. The rice itself is almost always sold as a whole grain, meaning the outer layer of bran is left intact, an effective alternative to the more common brown rice.
Health benefits:
Why did the Chinese consider this rice “forbidden”? It wasn’t forbidden, it was ‘reserved’ for the wealthy nobility and royalty, mostly because of its health benefits. Modern research tends to support this notion. Health benefits of black rice:
- Heart health: It is rich in antioxidants, including anthocyanin. This compound reduces triglycerides and cholesterol in the blood by increasing high-density lipoprotein and decreasing plaque buildup by 50%.
- Anticancer: One study showed that the incidence of colorectal cancer reduces with the increased consumption of anthocyanin-rich foods, while another indicated that black rice reduced the number of breast cancer cells while also delaying growth
- Supports eye health: Black rice is also rich in carotenoids like zeaxanthin and lutein, which protect your eyes from the potential damage of free radicals while retarding age-related issues like macular degeneration (AMD).
- Weight loss: Being rich in protein and fiber increases satiety. This promotes weight loss through portion control, while the anthocyanins help reduce body fat
- Diabetes: Another byproduct of the high protein and fiber combination is that it makes black rice a low glycemic index food, meaning that sugar gets absorbed into your body more slowly while also improving the activity of glucose transporters, which facilitate the movement of glucose into the cell. This prevents the glucose from staying and accumulating in the bloodstream
- Good for hair and skin health: The high antioxidant content, along with the richness of vitamins and minerals, reduces oxidative cell damage and consequently can be used to treat skin allergies, eczema, and dandruff. They also improve hair strength, add hair volume, and nourish and moisturize hair roots, thus promoting hair growth.
Frequently Asked Questions:
- What protein can I add to this Fried Black Rice?
Chicken, shrimp or tofu are excellent choices of protein for this dish.
2. What other types of rice can I use?
Swap out the black rice for jasmine, brown, or basmati rice.
3. Should I use only day-old rice?
Day-old rice is drier, making it easier to stir-fry without breaking the grains. However, you can use freshly cooked rice after cooling it thoroughly and breaking up any clumps.
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Ingredients:
- Rice: black rice (or use brown, basmati, or jasmine rice)
- Oil: peanut oil (or use sesame oil)
- Veggies: pepper, carrot, lotus root, corn, daikon (or add peas)
- Egg whites (or use whole fried egg)
- Aromatics: garlic and lemon grass for the rice
- Sauce: mushroom oyster sauce and soy sauce (or use tamari)
- Seasoning: salt, white pepper, chili paste
- Garnish: scallion, watermelon radish
How to make the Fried Black Rice:
- Rinse and cook the black rice in a rice cooker with salt, oil, and crushed lemongrass. Using a spatula, break up any clumps of rice, and cool it for 30-45 minutes.
2. Heat a wok, add the garlic, and sauté until it is almost burnt or deep brown.
3. Add the chili paste and red onion and sauté until tender. Add the veggies and corn. Sauté them for 1-2 minutes.
4. Add the cooled black rice. Make a well in the center and pour the lightly beaten egg whites. Scramble the egg whites and sauté the rice and veggies for 1-2 minutes. Season with soy sauce mixed with oyster sauce, white pepper, and salt.
5. Garnish with scallions and watermelon radish slices. Serve hot.
Tips:
- Stir fry the black rice and veggies on high heat for a slightly caramelized crispy rice.
- Keep stirring constantly to prevent the rice from getting burnt.
- Season the Fried Black Rice with salt and pepper. I have used chili paste to season the veggies. Adjust the seasoning to make it spicier.
- Day-old rice is usually drier and helps maintain the grains’ shape. I cooked the black rice and cooled it well before stir-frying it with the veggies. Do not overcook the rice, as this can make the dish mushy.
- Do not overcrowd the pan or wok. I prefer to make it in small batches for best results.
Serving suggestion:
Serve the Fried Black Rice with Shrimp Egg Foo Young, Hot and Sour Soup With Chicken, roasted veggies, or Tahu Goreng.
Storage:
Any leftover Fried Balck Rice can be refrigerated for 3-4 days or frozen in airtight freezer-safe boxes for 2-3 months. Thaw it completely and reheat it in the microwave after sprinkling it with water to prevent it from drying out. Alternatively, stir-fry it with oil and an egg.
Other rice-based dishes that you might like:
- Nasi Kuning Recipe
- Nasi Lemak Recipe
- Prawn Nasi Goreng
- Ground Chicken Burritos
- Ground Chicken-Stuffed Peppers
Fried Black Rice
Equipment
- Wok
Ingredients
- 1½ cup forbidden black rice cooked
- 2 lemongrass optional
- 2 tbsp peanut oil
- 2 clove garlic minced
- ½ tsp chili paste
- 1 small red onion chopped
- 2 tbsp corn kernel
- 2 tbsp lotus root chopped
- 5 baby carrot chopped
- 1 small daikon peeled, chopped
- ½ red pepper chopped
- 3 egg white
- 1 tbsp mushroom oyster sauce
- 1 tbsp soy sauce
- 1 tsp white pepper
- 1 small watermelon radish thinly sliced, for garnish
- 3 scallion
Instructions
- Rinse and cook 1 cup of black rice in 1½ cups of water with ¼ tsp of salt, ¼ tsp of peanut oil, and crushed lemongrass (white part only) in a rice cooker. (see notes on how to cook in a pot). Break up any clumps of rice with a spatula and cool it for 30-45 minutes.
- Prepare the ingredients. Microwave the chopped lotus root in a bowl covered with a microwave-safe lid for 2-3 minutes.
- Heat a wok, add the garlic, and sauté until it is almost burnt or deep brown.
- Add the chili paste and red onion and sauté until tender. Add the veggies and corn. Saute téem for 1-2 minutes.
- Add the cooled or refrigerated black rice. Make a well in the center and pour the lightly beaten egg whites. Scramble the egg whites and sauté the rice and the veggies for 1-2 minutes. Season with soy sauce mixed with mushroom oyster sauce, white pepper, and salt.
- Garnish with scallions and watermelon radish slices. Serve hot.
Notes
- Stir fry the black rice and veggies on high heat for a slightly caramelized crispy rice.
- Keep stirring constantly to prevent the rice from getting burnt.
- Season the Fried Black Rice with salt and pepper. I have used chili paste to season the veggies. Adjust the seasoning to make it spicier.
- Day-old rice is usually drier and helps maintain the grains' shape. I cooked the black rice and cooled it well before stir-frying it with the veggies.
- Do not overcrowd the pan or wok. I prefer to make it in small batches for best results.
- I like to use a ratio of 1 cup of black rice to 1.5 cups of water to achieve a firm texture. The rice will cook completely as you stir-fry it with the veggies. Overcooking the rice will make this dish mushy.
- To cook the black rice, boil 2 cups of water and add 1 cup of rinsed black rice, 1/4 tsp salt, lemongrass, and 1/4 tsp peanut oil. Cook covered with a lid on medium heat for 15-20 minutes or until the rice is firm to the touch yet not grainy. Remove the lemongrass.
Nutrition
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