Easy Forbidden Rice Stir Fry
Transform dinner into a vibrant culinary adventure with this Easy Forbidden Rice Stir Fry, packed with bold flavors and wholesome ingredients! Featuring nutty, nutrient-rich forbidden (black) rice as the base, this quick and healthy recipe bursts with crisp stir-fried vegetables like broccoli, snap peas, and red bell peppers. Infused with aromatic garlic and ginger, then tossed in a tangy soy-sesame sauce with a hint of sweetness, this dish strikes the perfect balance of savory and sweet. Elegant garnishes of green onions and toasted sesame seeds add the perfect finishing touch. Ready in under an hour and easily adaptable for vegan or gluten-free diets, this visually stunning stir fry is an excellent choice for a weeknight dinner or meal prep.
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Recipe Information
Ingredients
- 1 cup forbidden (black) rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 1 tablespoon (grated) ginger
- 1 medium (julienned) red bell pepper
- 2 cups broccoli florets
- 2 (thinly sliced) carrots
- 1 cup snap peas
- 3 tablespoons soy sauce (low sodium)
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey (or maple syrup for vegan option)
- 0.5 teaspoon crushed red pepper flakes
- 2 (sliced for garnish) green onions
- 1 tablespoon (for garnish) toasted sesame seeds
Instructions
Rinse the forbidden rice under cold water. In a medium saucepan, combine the rice and water and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the remaining olive oil to the skillet and toss in the red bell pepper, broccoli florets, carrots, and snap peas. Stir fry the vegetables for 5-7 minutes, or until they are tender-crisp.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (or maple syrup), and crushed red pepper flakes.
Pour the sauce over the stir-fried vegetables and toss until evenly coated. Cook for another 2 minutes to allow the flavors to meld.
Add the cooked forbidden rice to the skillet and carefully fold everything together until the rice is warmed through and evenly mixed with the vegetables and sauce.
Remove the stir fry from the heat and garnish with sliced green onions and toasted sesame seeds.
Serve immediately and enjoy your delicious Easy Forbidden Rice Stir Fry!
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
