Black Rice Stir Fry Recipes

BLACK RICE STIR-FRY

Steps:

• Preheat a wok over medium-high heat for 1 minute. Add 1 tablespoon oil, swirling to coat. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender, about 4 minutes. Remove and set aside. Add remaining tablespoon oil and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender, about 3 minutes.
• Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
• Remove from heat; stir in lime juice. Garnish with scallion greens.

STIR-FRIED RICE

Steps:

• Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
• Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
• Stir in cooked eggs. Serve immediately.

BLACK RICE STIR FRY

Steps:

• Black rice should be made in advance. Preheat wok over med-high heat for 1 min. Add some spray oi. Season tofu with salt and pepper. cook all sides of tofu until golden and crispy - about 5-7 min. Remove and set aside. Add another spray of oil and add eggplant, stirring until golden and tender 4-6 minutes. I added a little soy to soften up the eggplant. Remove and set aside. Add another spray of oil and cook ginger, garlic and scallion whites stirring - 1 min. Add cabbage, kale and 1/4 cup water and cook, stirring until kale is tender - about 3 min. 2. Mix in rice (made in advance) Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce. 3. Remove from heat; stir in lime juice. Garnish w scallion greens

RICE STIR-FRY

Steps:

• In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.

SOUTHERN STIR-FRY

Steps:

• Heat a wok or 12-inch skillet over medium-high heat. Add oil and rotate wok or skillet to coat the sides.
• Add black-eyed peas, onion, corn, rice, thyme, garlic salt, and cayenne; stir-fry until heated through, 3 to 4 minutes. Add spinach and stir-fry until it begins to wilt, 1 to 2 minutes.

STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE

Steps:

• Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
• Add the noodles and stir-fry until soft.
• Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
• Serve immediately and garnish with chives.

STIR-FRIED BLACK RICE WITH FRIED EGG AND ROASTED BROCCOLI

Steps:

• Heat 1 Tbsp. oil in a large skillet over medium-high. Crack 2 eggs into skillet; season with salt. Cook until whites set around yolk and are golden around the edges but yolks are still runny, about 3 minutes. Transfer fried eggs to a plate.
• Heat remaining 1 Tbsp. oil in same skillet. Add rice and cook, stirring, until grains no longer stick together, about 2 minutes. Toss in 1/4 cup dressing; season with salt.
• Divide rice between bowls and top with roasted broccoli, a fried egg, some nori mayonnaise, avocado, and cilantro. Drizzle with more dressing.