Black Asian Rice with Stir Fried Vegetables
Ingredients
- 1 cup Asian black rice cooked, drained and cooled
- 1 medium Vidalia or sweet onion small-diced
- 1 medium red bell pepper small-diced
- 1 cup frozen peas thawed
- 10 baby carrots cut in thin coin slices
- 4 cloves fresh garlic minced
- 2 large eggs very softly scrambled
- 2 cups cabbage shredded
- 3-4 tablespoons olive oil
- dash kosher salt
Instructions
- Cook black rice, rinse, drain and cool completely.
- Scramble eggs very softly (runny) and set aside.
- Prepare all vegetables and set aside.
- Heat large non-stick skillet over medium-high heat until hot. Add oil and onions. Saute onions for approximately 1 minute or until soft.
- Add bell pepper. Continue to sauté.
- After approximately 1-2 minutes, add carrot. Continue to toss vegetables.
- Add cabbage and continue tossing.
- After another minute, add peas and garlic. Saute for approximately 1 minute.
- Once vegetables are semi soft, add chilled, cooked rice to pan. Fold in rice and vegetables mixture continually until rice is heated through.
- Add scrambled eggs. Using wooden spoon, chop egg up and fold through rice and vegetable mixture. Season with kosher salt, stir and remove from heat and pan immediately into serving container.