The rice soaks up all the wonderful flavors of the sesame, garlic and ginger and it gets nice and crispy. This forbidden rice has become one of our household essentials. My mom was the first one who introduce to black rice and I love it more the brown rice it is my go to rice.
The fragrant of black rice, also known as purple rice, which turns to a deep purple when it’s cooked, is an impressive addition to any dish.
The black color of uncooked forbidden rice is due to its outer coating of black bran, which gives the rice a rich nutty flavor and provides important dietary fiber and other nutrients such as iron, vitamin E and antioxidants and heart health. What’s not to love? Something that tastes good and is good for you is a plus!
Ingredients
· 2 tablespoons Grapeseed oil
· 1/4 green pepper chopped finely
· 1/2 jalapeño finely chopped
· 1 bunch scallions white and green parts separated, thinly sliced
· 2 garlic cloves minced
· 2 dried red peppers
· 1 cups black rice
· 1/2 cup of tri-color quinoa
· 1 cup of chopped chicken breast
· teaspoon garlic powder
· 1 teaspoon onion powder
· tablespoon soy sauce
· 1 tablespoon sweet chili sauce
· 1 1/2 rice vinegar
· 1 tablespoon hot chili oil
· 1 tablespoon oyster sauce
· 1 teaspoons toasted sesame oil
· 2 eggs
· 1 chicken bullion cube
· 2 cups water
Instructions
Saute black rice in and garlic in a 1/2 tablespoon of grapeseed oil for about 2 minutes then add 1 cup of water and bouillon cube to rice cover let it cook for about 20 minutes then add the quinoa in and let it cook for another 25 minutes covered or until all water has soak out of rice.
In a large wok or nonstick skillet heat grapeseed oil to the rice let the rice fry for about 1 minute . Sauté in the green pepper and jalapeno in the rice for 1 minute then add in scallion and red chili peppers , over high heat until soft., about 5 minutes. Season rice and stir to combine. Add the chopped chicken breast to rice. Chicken breast was season with salt and peeper place in the oven at 375F doe 25 minutes Push the rice to the side of the pan to create a well. Pour the eggs into the center and cook, stirring gently, until nearly set. Toss the fried rice with the eggs. Fold in the black rice and stir-fry until well-coated in the vegetable and chicken mixture and beginning to toast, 2 minutes. Transfer the fried rice to bowls and serve right away.
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