Black Asian Rice with Stir Fried Vegetables #Vegetarian #MeatlessMonday

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The Well-Fed Family has discovered black Asian rice!

The Lucky Wife is a researcher by nature. If she has a question or a curiosity she fires up the lap top and goes to work. I honestly do not know where she discovered or heard about black rice, but she did and she located it and she bought it. It was up to me however to cook it and or develop a recipe.

The first time we ate the rice she had merely boiled some and stirred in some butter. I made a baked turkey dish with apples and we coupled the two together. It was a hit with the kids, who, as you may know, can be picky eaters (as most their age can!). The flavor is interesting. Kinda sweet, but hearty and the texture is sticky/chewy. Great. But what else? Buttered rice will get old. Trust me.

The Lucky Wife literally said to me one evening….”Do something with it”. So I did. Naturally stir fried rice came to mind, but there is one problem. Most stir fried rice has soy sauce in it and we recently found out that The Well-Fed Son is allergic to soy. What to do?

Well I decided to go with the stir fried rice idea, but omit the soy sauce and go with a salt, garlic and olive oil substitute. Oh, and I added some egg into it for richness and protein. It was great. The family loved it. I made a rainbow of vegetables that I thought would look beautiful in contrast to the deep black/purple color in the rice. It look great in the pan, but we were somewhat disappointed when after sitting the color of the rice leached into the vegetables and tinted every thing else in the dish a greyish purple color. But hey, we are not feeding royalty here.

I would say this… if you are going to present this dish to a group and want a bolder presentation. Serve the rice in a bowl and ladle the sauteed vegetables and egg over the rice and then let the diner stir it together. I doubt the flavor will be altered at all.

Use plenty of oil and garlic. It really kicks it up well. Enjoy.

Black Asian Rice with Stir Fried Vegetables

 

Author: Chef John

Recipe type: Main Dish

Cuisine: Vegetarian

Prep time:  1 hour

Cook time:  10 mins

Total time:  1 hour 10 mins

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A unique type of dish with sweeter flavor of the Asian black rice combined with mix of vegetables and egg for protein.

Ingredients

• 1 cup Asian black rice, cooked, drained and cooled
• 1 medium Vidalia or sweet onion, small-diced
• 1 medium red bell pepper, small-diced
• 1 cup frozen peas, thawed
• 10 baby carrots, cut in thin coin slices
• 4 cloves fresh garlic, minced
• 2 large eggs, very softly scrambled
• 2 cups cabbage, shredded
• 3-4 tablespoons olive oil
• dash kosher salt

Instructions

1. Cook black rice, drain and cool completely.
2. Scramble eggs very softly (runny) and set aside.
3. Prepare all vegetables and set aside.
4. Heat large non-stick skillet over medium-high heat until hot. Add oil and onions. Saute onions for approximately 1 minute or until soft.
5. Add bell pepper. Continue to sauté.
6. After approximately 1-2 minutes, add carrot. Continue to toss vegetables.
7. Add cabbage and continue tossing.
8. After another minute, add peas and garlic. Saute for approximately 1 minute.
9. Once vegetables are semi soft, add chilled, cooked rice to pan. Fold in rice and vegetables mixture continually until rice is heated through.
10. Add scrambled eggs. Using wooden spoon, chop egg up and fold through rice and vegetable mixture. Season with kosher salt, stir and remove from heat and pan immediately into serving container.

Notes

Chef’s notes: 1- If vegetables become dry, add more oil in small amounts. It is imperative that you use enough oil even in a non-stick pan to keep rice from sticking. 2- Pigment in black rice once cooked will leach out and discolor the vegetables, however, it will not affect taste. We have decided that for future presentations, the vegetables may be ladled on top of a serving of rice, along with the scrambled egg rather that stir-frying all ingredients together. If serving this version, you may want to add egg in just before serving as is most affected by pigment discoloration.

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More great Meatless Monday recipe ideas

We honestly don’t eat as many meatless dishes as we’d like, but here are a few more you may also enjoy:

Garden Vegetable Pasta Bake

Potato Crusted Veggie Quiche

Quinoa with Pan Roasted Vegetables and Balsamic Vinegar

Red Potato and Asparagus Frittata

Need any tools used to make this recipe?

You may also like to check out our eStore, The Saturday Evening Market, for more kitchen tools I recommend along with some notes about some of them and why I prefer that particular type of item.

Disclosure:Â Affiliate links in this post (you can read our full disclosure policy here).

More yummy recipes at:Â Works for Me Wednesday, The Mommy Club, Titus 2sdays

About the Author

Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.

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