Fried Black Rice
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 slightly 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!
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
Calories: 105kcalCarbohydrates: 7gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 319mgPotassium: 210mgFiber: 2gSugar: 2gVitamin A: 2284IUVitamin C: 25mgCalcium: 23mgIron: 1mg
