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Stir-Fried Black Rice with Vegetables Recipe

Asian-inspired · Main course · 35 min total

A colorful and nutritious stir-fry featuring nutty black rice, crisp vegetables, and a savory soy-ginger sauce. Perfect as a main course or hearty side.

Ingredients

• 1 cup black rice, rinsed
• 2 cups water
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 cup snow peas, halved
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 green onions, sliced

Instructions

1. In a medium saucepan, combine black rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until tender. Drain any excess water and set aside.
2. Heat vegetable oil in a large wok or skillet over high heat. Add onion and stir-fry for 2 minutes until translucent.
3. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
4. Add bell pepper, carrot, and snow peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Add cooked black rice, soy sauce, rice vinegar, and sesame oil. Toss well to combine and heat through, about 2 minutes.
6. Remove from heat. Garnish with green onions and serve immediately.

Tips

• For extra protein, add cubed tofu or cooked edamame with the vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
• Adjust soy sauce to taste; use tamari for a gluten-free option.

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