Forbidden Fried Rice is a dish I think every home cook should know how to prepare. It’s endlessly customizable, great for meal prep and the perfect way to get a filling, nutritious dinner on the table, fast.
If you’re not familiar with forbidden rice, it has a fascinating history. Due to its nutritional value and superior flavor and texture, in ancient times it was reserved only for the Chinese emperors and nobility. As other species of black rice were cultivated outside of China, they often became a prized offering in rituals and ceremonies. Due to more difficult growing conditions than more common forms of rice, it was not widely cultivated until the early 2000’s, as its reputation as a super food has helped catapult it to international acclaim.
Nutritional Benefits of Forbidden Fried Rice
- Rich in Antioxidants
- Black rice contains anthocyanins, the same compounds that give blueberries their deep color. These are powerful antioxidants that help fight inflammation and support cellular health.
- Black rice contains anthocyanins, the same compounds that give blueberries their deep color. These are powerful antioxidants that help fight inflammation and support cellular health.
- High in Fiber for Digestion & Satiety
- Between the black rice, edamame, and veggies, this dish delivers both soluble and insoluble fiber. That means steadier blood sugar, improved digestion, and longer-lasting fullness.
- Between the black rice, edamame, and veggies, this dish delivers both soluble and insoluble fiber. That means steadier blood sugar, improved digestion, and longer-lasting fullness.
- Plant-Based Protein Support
- Edamame, eggs (or tofu if swapping), and black rice together make this a more protein-dense fried rice than the usual version — supporting muscle repair and balanced meals.
Ingredient Substitutions
- No forbidden rice? Basmati, jasmine or another type of black rice (excluding wild rice) will work great.
- No avocado oil? Any expeller pressed oil with a high smoke point such as grapeseed, sunflower or untoasted sesame oil will work well.
- No scallions? Yellow onion, red onion or shallots are perfect substitutes.
- No carrot? Diced daikon would be fun.
- No egg? Soft tofu is a great option.
- No edamame? Snow peas, snap peas, english peas or green beans would all be fantastic options.
- No bok choy? Any type of shredded cabbage, mustard greens, kale or spinach are all great choices.
- No butter? If possible, use ghee for flavor. If there’s an allergy, substitute it with avocado oil.
- No tamari? Coconut aminos or you can use soy sauce (if you’re not gluten intolerant.)
Seasonal & Flexible Additions
Aromatic/Heat: ginger, garlic, chili, chili crisp
Crunchy/Sweet: broccoli, bell pepper, corn, green beans
Tender/Leafy: zucchini, squash, cabbage, spinach, kale, chard
Umami: mushrooms, oyster sauce
Recipe Tips & FAQs
- Tips for crispy texture:
- Let the rice cool completely before frying.
- Use enough oil. It takes more than you’d like to believe.
- Use a big enough pan, or fry in batches, working with a thin layer of rice.
- Cook the rice on high heat.
- Don’t stir the rice constantly. It needs time to form a crust.
- Feel free to use meat and veggies you have on hand already. Fried rice is endlessly customizable.
Serving Suggestions
- Breakfast/Late Night: Top with a fried egg and a spicy Chinese sausage if available.
- Vegetarian: Serve alongside these delicious Miso Glazed Hakarai Turnips.
- Protein Lover: Add these Crispy Chicken Thighs for a most satisfying meal.
Storage and Shelf Life
Make Ahead: Rice can be cooked and cooled up to 3 days before making the fried rice.
Refrigerate: Can be refrigerated in an airtight container for up to 3 days.
Freezer: Can be frozen, but I recommend omitting the bok choy and scrambled eggs until you’re ready to serve so they don’t get soggy. To avoid clumping, freeze the rice in a thin layer in a ziploc bag.
Reheat Instructions
Fried Forbidden Rice is easily reheated in a hot skillet with a little avocado oil. Sauté until warmed through, about 5 minutes.
Final Thoughts
I hear that admitting you have a problem is the first step towards recovery, so I’m ready to tell the world: I am addicted to rice. I eat wayyyyy too much of it. This might be something you struggle with as well? I think rice tends to pick up a lot of the carb slack for us gluten free people. It checks a lot of boxes.
So in an effort to make better choices around food, I try my best to eat the most nutritious forms of rice whenever the dish will tolerate it (sometimes you just need plain basmati rice, ya know?). And black rice as well as wild rice are my go-to’s. Truly, there’s always a container of leftover rice in my fridge. Suffice it to say there’s a lot of fried rice happening in my kitchen. It’s such an easy, satisfying meal. I know you’ll love it too.
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Forbidden Fried Rice
Ingredients
- 1 cup black rice
- Sea salt to taste
- Freshly cracked black pepper to taste
- 2 tablespoons avocado oil
- 2 tablespoons sesame oil
- 1 cup white parts of scallion sliced thin
- 1 cup carrot small diced
- 2 eggs
- ½ cup edamame shelled
- 1 cup bok choy washed and shredded
- 3 tablespoon unsalted butter
- 2 tablespoon tamari
Instructions
- Cook the Rice: Fill a bowl up with a cup of rice and plenty of cold, filtered water. Agitate until the water is milky. Strain the rice in a colander, and discard the milky water. Rinse the rice two more times. The water should be much clearer. Allow the rice to drain for 5 minutes.
- Combine the rice with a scant 1 ½ cups of water in a saucepan with a lid (or use your rice cooker on the brown rice setting). Season with salt and pepper and bring to a boil. Turn it down to a simmer, cover with a lid and cook until the liquid is absorbed, about 20 minutes. Once cooked, spread the rice on a baking tray and allow it to cool, either under a fan or in the fridge. This can be prepped the day before.
- Make the Fried Rice: Once the rice is cool, heat 2 tablespoons each of avocado oil and sesame oil in a large skillet. Add the 1 cup sliced scallions and 1 cup diced carrot and saute over medium heat, stirring every couple of minutes until they are slightly tender, about 4 minutes. Add the 1 cup edamame and 2 cups shredded bok choy. Cook for 3 or 4 minutes until the bok choy is wilted.
- Next move the veggies over to one side of the pan, crack 2 eggs into the empty half, stirring to scramble. Cook for one minute.
- Turn the heat up to high and then add the 3 tablespoons of butter. Once melted, add the rice to the pan. Allow it to get slightly crispy, then stir. Cook for 5 minutes, or until the rice is warmed through and lightly fried. Season with 2 tablespoons tamari and salt and pepper to taste. Transfer to a serving platter and serve hot.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.