Black Asian Rice with Stir Fried Vegetables
 
Prep time
Cook time
Total time
 
A unique type of dish with sweeter flavor of the Asian black rice combined with mix of vegetables and egg for protein.
Author:
Recipe type: Main Dish
Cuisine: Vegetarian
Serves: 6-8
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.
Recipe by The Saturday Evening Pot at http://www.thesaturdayeveningpot.com/2013/06/black-asian-rice-with-stir-fried-vegetables-vegetarian-meatless-monday-recipe.html