Gluten Free Fried Black Rice
Gluten Free Fried Black Rice
- Preparation time 25 mins
- Serves 4 people
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Ingredients
- 1 cup black rice
- 1 tbsp extra virgin olive oil
- 4 rashers short cut bacon, fat trimmed & diced
- 1 carrot, diced
- 1 ear corn, kernels sliced off with sharp knife
- 2 cloves garlic, peeled & finely chopped
- 1 x 3cm knob ginger, peeled & finely chopped or grated
- 15ml oyster sauce
- 15ml salt reduced soy sauce
- 15ml mirin
- 1 tsp sesame oil
- ½ cup frozen green peas
- 4 silverbeet leaves, white core removed & leaves shredded
- 4 eggs, whisked with fork
- 400g green prawns, peeled, tails on
- 4 green onions, sliced
- ½ bunch fresh coriander
Method
- Bring a large pan of salted water to the boil. Add the black rice and simmer for 20-25 minutes until cooked. Drain, spread on a tray and leave in the fridge, preferably overnight to dry out a little. This prevents the rice from sticking so much. If you don’t have time to do this, you can use straight away.
- In a wok or large frying pan, drizzle with the extra virgin olive oil and add the bacon. Fry until crispy and add the carrot, corn, garlic and ginger. Sauté until softened.
- Add the oyster sauce, soy sauce and mirin. Stir to combine.
- Add the sesame oil, cooked rice, peas and silverbeet. Gently fold together and turn down the heat so that the bottom doesn’t burn.
- Heat a small frying pan, drizzle with extra virgin olive oil and add the eggs. Gently move, folding the eggs to make a kind of omelette rather than scrambled eggs. Break up into nice chunks and add to the rice. Gently mix through.
- Brush the prawns with extra virgin olive oil and cook on a griddle plate or BBQ for 2-3 minutes until just cooked through. (Alternatively, you can push the rice to one side and fry the prawns in the wok – the only reason to cook them separately is to prevent the purple colour from the rice transferring to the prawns. They look nicer on top – but taste just as good mixed through.)
- Serve the fried rice topped with the prawns and scattered with green onions and fresh coriander.
Nutritional Information
- Serving size 460g
- Energy 2135kJ 510kcal
- Protein 40.1g
- Total fat 14.3g
- Saturated fat 3.9g
- Carbs (total) 53.4g
- Carbs (sugar) 9.7g
- Sodium 1405mg
- Fibre 7.4g
- Vitamin D 3µg
All nutrition values are per serve.