Pineapple Black Fried Rice

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 

Pineapple Black Fried Rice
Photo: Johnny Miller
Total Time:
20 mins


  • 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


  1. 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.

  2. 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.


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.

Related Articles