Forbidden Fried Rice
Forbidden Fried Rice—quick to make, rich in flavor, and endlessly versatile. A vibrant, satisfying dinner you’ll turn to again and again.
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.