Hot take here— fried rice doesn’t need a recipe. Fried rice is a technique. It’s a hot sauté pan, a touch too much butter and a clean out the fridge moment. Grab the leftover rice, an egg, some seasonal veggies and call it a look. Dinner. Is. Done. That doesn’t mean it has to be boring though. And one of my favorite ways to jazz up this recip technique is to play around with the most foundational element: the rice. Forbidden Fried Rice is made using a very special type of black rice that’s got a reputation for being worthy of royalty.
What Is Forbidden Rice?
What do you and the ancient Emperors of China have in common? Access to forbidden rice.
If you’re not familiar with forbidden rice, grab a snack and read on. Prized varieties of black rice were historically only associated with Chinese emperors and nobility, earning it names like “forbidden rice” and “emperor’s rice.” You aren’t gonna find this rice slummin’ it with the peasants back in the day. It was harder to cultivate than more common varieties of rice, so I’m guessing the law of scarcity was doing what it does best: cranking the levers of supply and demand. Its nutritional value and superior flavor and texture certainly didn’t hurt its “it girl” status either.
So as varieties of black rice were cultivated throughout Asia, they also became prized foods used in traditional dishes, rituals and ceremonies.
Today, you don’t need a royal decree to get ahold of some forbidden rice. You can find it at specialty stores or get it shipped right to your door. If you’re wondering what to expect, forbidden rice has a slightly nutty flavor, chewy texture and gorgeous deep purple color. You can use it in many of your favorite rice dishes, including, you guessed it! Fried rice.
Feel Good Vibes
Rich in Antioxidants
Black rice gets its gorgeous purple-black color from anthocyanins, the same family of antioxidant compounds responsible for the deep color in foods like blueberries.
Fiber for Digestion & Satiety
Between the black rice, edamame and veggies, this dish brings plenty of fiber to the party, helping make it a seriously satisfying bowl of fried rice.
Protein Power
Edamame, eggs and black rice give this fried rice a nice protein boost. Swap in tofu for the eggs and you’ve still got plenty going on.
Forbidden Fried Rice 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
Forbidden Fried Rice Recipe Tips & FAQs
- Where to buy forbidden rice? Lotus Foods is my favorite brand for forbidden rice. I’ve purchased at Whole Foods, but you can also order directly from Lotus Foods online.
- 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.
Have you tried this recipe? Let us know what you think in the comments below, and don’t forget to subscribe to our weekly newsletter to get a fresh recipe delivered straight to your inbox.
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.