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Healthy Vegan Black Rice Veggie Stir-Fry - Whole Foods, Plant-Based Dinner Recipe from Plants-Rule
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Plant-Based Oil-Free "Happy" Black Fried Rice

This healthy vegan stir-fry uses black forbidden rice for the perfect texture. Full of colorful veggies, this makes a delicious plant-based meal!
Total Time45 minutes
Course: Dinner, Entree
Cuisine: Asian, Chinese, Healthy, Plant-Based, Stir-fry, Vegan, Vegetarian, Whole Foods
Keyword: black rice, dinner, healthy, plant-based, rice, sesame, stir-fry, vegan, vegetables, vegetarian, veggies, weeknight, wfpb, whole foods diet, whole grain
Servings: 4
Calories: 254kcal

Ingredients

  • 1 cup black forbidden rice
  • 1 onion diced
  • 2 carrots diced
  • 2 tsp fresh ginger minced
  • 1 1/2 cup snap peas chopped
  • 1/2 cup pistachios chopped
  • 2 tbsp tamari
  • 1 tsp toasted sesame oil optional

Instructions

  • To cook the rice: Combine the rice and 2 cups of water in a small pot. Cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 25 minutes. Remove lid, fluff with a fork and set aside.
  • To make the stir-fry: Heat a large saute pan or wok over high heat. Make sure all of your vegetables are chopped and ready.
  • Add 2 tbsp water to pan. Add the onion, carrot, and ginger. Sautee, stirring often, until the carrots start to become tender, 3-4 minutes.
  • Add the cooked rice and stir to combine. Cook until the rice starts to stick to the bottom of the pan, stirring every 1-2 minutes. You'll start to hear a crackling sound when the rice is sticking...that's a sign that it's good to go.
  • Add the snap peas, pistachios, and tamari. Saute until the snap peas are tender, about 2 minutes.
  • Turn off the heat and stir in the sesame oil, if using.
  • Taste to adjust seasoning. Enjoy!

Notes

Store this rice in your refrigerator for up to 5 days.  It is not freezer-friendly
You can make the rice ahead of time.  Fried rice is actually ideal when using rice that was cooked a day or two before.