Pineapple Black Fried Rice

Name: Pineapple Black Fried Rice
Total time: 20 min
Ingredients: 2 tablespoons canola oil; 1 onion, chopped; 2 garlic cloves, finely chopped; 1 bird chile, stemmed and thinly sliced; 1 medium carrot, halved lengthwise and thinly sliced crosswise; 1 cup stemmed and coarsely chopped mustard greens; 3 cups cooked black rice (see Note); 1 cup bean sprouts; 1 cup thawed frozen edamame; 4 ounces cored pineapple, cut into 1/4-inch pieces (about 1 cup); 3 tablespoons soy sauce; 2 scallions, thinly sliced; 1 teaspoon sweet chili sauce

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Black rice, also called forbidden rice, gives this dish from New York chef JJ Johnson its striking appearance. “Kids love fried rice,” says Johnson. “And it’s a perfect vehicle for sneaking in some fruits and veggies.” This black rice is stir-fried with edamame, bean sprouts, and juicy diced pineapple. Slideshow: More Fried Rice Recipes

By

JJ Johnson

Updated on February 1, 2018

Pineapple Black Fried Rice — Photo: Johnny Miller

Total Time:

20 mins

Yield:

6

Ingredients

2 tablespoons canola oil
1 onion, chopped
2 garlic cloves, finely chopped
1 bird chile, stemmed and thinly sliced
1 medium carrot, halved lengthwise and thinly sliced crosswise
1 cup stemmed and coarsely chopped mustard greens
3 cups cooked black rice (see Note)
1 cup bean sprouts
1 cup thawed frozen edamame
4 ounces cored pineapple, cut into 1/4-inch pieces (about 1 cup)
3 tablespoons soy sauce
2 scallions, thinly sliced
1 teaspoon sweet chili sauce

Directions

In a large cast-iron skillet, heat the oil over moderately high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and chile, and cook, stirring, until fragrant, about 1 minute.
Increase heat to high. Add the carrot and mustard greens, and stir-fry until crisp-tender, 2 to 3 minutes. Stir in the rice until hot, about 2 minutes. Add the bean sprouts, edamame, pineapple, and soy sauce, and stir-fry until the bean sprouts are crisp-tender and the pineapple and edamame are heated through, about 2 minutes. Fold in the scallions and chili sauce.

Notes

To cook black rice (also called “forbidden rice”), in a medium saucepan, bring 1 2/3 cups water and 1 cup black rice to a boil over moderate heat. Simmer, covered, over moderately low heat until tender, about 20 minutes. Remove from heat, and let stand 5 minutes. Scrape the rice onto a large rimmed baking sheet to cool completely.