Best Black Rice Stir Fry Recipes

Black Rice Stir-Fry image

Provided by Martha Stewart

Number Of Ingredients 13

3 tablespoons vegetable oil
12 ounces firm tofu, drained, cut into 1-inch pieces
Coarse salt
1 Japanese eggplant, halved lengthwise and sliced into 1/2-inch pieces
2 tablespoons minced fresh ginger
2 cloves garlic, minced
3 scallions, thinly sliced (white and green parts separated)
1/4 head red cabbage, sliced (4 cups)
1/2 bunch purple kale, torn into 2-inch pieces (3 cups)
2 cups cooked black rice (1 cup dry)
1 teaspoon Sriracha sauce
1 tablespoon low-sodium soy sauce
2 tablespoons fresh lime juice

Steps:

Preheat a wok over medium-high heat for 1 minute. Add 1 tablespoon oil, swirling to coat. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender, about 4 minutes. Remove and set aside. Add remaining tablespoon oil and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender, about 3 minutes.
Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
Remove from heat; stir in lime juice. Garnish with scallion greens.

Nutrition Facts : Calories 272 g, Fat 12 g, Fiber 5 g, Protein 12 g, SaturatedFat 2 g, Sodium 137 g

BLACK RICE STIR FRY image

Yield 4 servings

Number Of Ingredients 12

spray oil
12 oz firm or extra firm tofu drained, pressed and cut into 1 inch by 1/2 inch pieces
1-2 japanese eggplants, halved lengthwise and sliced into 1/2 inch pieces
1 or 2 TBSP minced fresh Ginger (dep. on how much you like ginger)
2 cloves garlic, minced
3 scallions, thinly sliced, whites only
1/4 head red cabbage (4 cups) shredded
1/2 bunch purple kale torn into 2 inch pieces (remove tough stem)
2 cups cooked black rice (1 cup dry)
1 tsp Sriracha sauce
1 TBSP low sodium soy
2 TBSP fresh lime juice.

Steps:

Black rice should be made in advance. Preheat wok over med-high heat for 1 min. Add some spray oi. Season tofu with salt and pepper. cook all sides of tofu until golden and crispy - about 5-7 min. Remove and set aside. Add another spray of oil and add eggplant, stirring until golden and tender 4-6 minutes. I added a little soy to soften up the eggplant. Remove and set aside. Add another spray of oil and cook ginger, garlic and scallion whites stirring - 1 min. Add cabbage, kale and 1/4 cup water and cook, stirring until kale is tender - about 3 min. 2. Mix in rice (made in advance) Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce. 3. Remove from heat; stir in lime juice. Garnish w scallion greens