Black Vegetable Fried Rice
AJI-SHIO® Garlic Seasoning MixIngredients
Black Rice
- 2 cups (360g) Black rice, washed
- 3 cups (750ml) Water
- 1 tsp. (5ml) Coconut oil
- 2 pcs. (100g) Eggs, beaten
- 1 tsp. (5ml) Coconut oil
- 2 Tbsps. (18g) Garlic, minced
- 1/4 cup (22g) Shishito pepper or Green chili, diced
- 1/4 cup (37.5g) Red bell pepper, diced
- 1/4 cup (37.5g) Eggplant, diced
- 1/4 cup (37.5g) Baby corn, diced
- 1 Tbsp. (15ml) Soy sauce
- 1 tsp. (5ml) Sesame oil
- 1/4 tsp. (1.2g) Salt, coarse
- 1/4 tsp. (0.6g) Black pepper, ground
- 1 pack (18g) AJI-SHIO® Garlic Seasoning Mix
- 1/2 cup (48g) Green onion, chopped (optional)
Procedure
- STEAM. In a rice cooker, cook black rice with water until done. Let cool then set aside.
- FRY. In a wok, heat oil. Pour in eggs then scramble while breaking it up. Set aside.
- SAUTÉ. In the same wok, heat oil. Sauté garlic and shishito pepper until aromatic. Add bell pepper, eggplant, and baby corn. Mix well until cooked.
- TOSS. Add scrambled egg, black rice, soy sauce, sesame oil, salt, pepper, and AJI-SHIO® Garlic. Toss well.
- SERVE. Transfer to a serving plate. Garnish with green onion. Serve and enjoy.
Cooking Tips
Soak black rice for 1 hour before cooking. This speeds up the cooking and ensures a more tender rice.
Cooking Time: 60 minutes
Preparation: 15 minutes
Servings:
8
Serving size: 1 cup Black Vegetable Fried Rice (159g)
Products Used
AJINOMOTO AJI-SHIO® Garlic
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Nutrition Facts
Calories per serving (kcal)
212.8
Carbohydrates (g)
38.0
Proteins (g)
7.3
Fat (g)
4.7
Dietary Fiber (g)
2.7
Calcium (mg)
11.6
Iron (mg)
1.3
Sodium (mg)
620.1
Good to Know Nutrition Facts
Black rice, compared to other types of rice, contains more Antioxidants that protects our cells from damage and inflammation.