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For a robust take on the Indonesian fried rice dish nasi goreng, Sang Yoon stir-fries black rice, sometimes called forbidden rice, with bacon and roasted garlic. "You can make it with short-grain brown rice, but you'd miss a lot of the fun," Sang Yoon says.Plus: F&W's Ultimate Beer Guide Fast Asian Recipes

Chef Sang Yoon
Sang Yoon
February 2010

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Credit: © Tina Rupp

Recipe Summary test

active:
25 mins
total:
1 hr 25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Put the garlic cloves on a double sheet of foil and drizzle with vegetable oil. Seal the foil around the garlic and bake for about 1 hour, until the garlic is soft and caramelized. Let cool, then refrigerate overnight.

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  • Meanwhile, in a saucepan, cover the black rice with the water and bring to a boil. Cover and cook over low heat for about 20 minutes, until the water is absorbed and the rice is just tender. Remove from the heat and let stand, covered, for 10 minutes. Spread the rice on a large rimmed baking sheet and let cool to room temperature. Cover and refrigerate overnight.

  • In a large, deep skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.

  • Pour off all of the fat in the skillet and add the 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the bacon, black rice and roasted garlic and stir-fry over moderately high heat until warmed through, about 3 minutes. Stir in the soy sauce and season with salt and white pepper. Transfer to bowls, garnish with the scallions and serve right away.

Notes

Black or forbidden rice is available at Asian specialty markets and online at amazon.com.

Suggested Pairing

The nutty rice would be terrific with a rich Trappist ale like Rochefort 10, but a sturdy American porter like Anchor Porter would also be great.

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