Black Rice Stir Fry Recipe

Name: Black Rice Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: spray oil; 12 oz firm or extra firm tofu drained, pressed and cut into 1 inch by 1/2 inch pieces; 1-2 japanese eggplants, halved lengthwise and sliced into 1/2 inch pieces; 1 or 2 TBSP minced fresh Ginger (dep. on how much you like ginger); 2 cloves garlic, minced; 3 scallions, thinly sliced, whites only; 1/4 head red cabbage (4 cups) shredded; 1/2 bunch purple kale torn into 2 inch pieces (remove tough stem); 2 cups cooked black rice (1 cup dry); 1 tsp Sriracha sauce; 1 TBSP low sodium soy; 2 TBSP fresh lime juice.

Servings: persons

spray oil
12 oz firm or extra firm tofu drained, pressed and cut into 1 inch by 1/2 inch pieces
1-2 japanese eggplants, halved lengthwise and sliced into 1/2 inch pieces
1 or 2 TBSP minced fresh Ginger (dep. on how much you like ginger)
2 cloves garlic, minced
3 scallions, thinly sliced, whites only
1/4 head red cabbage (4 cups) shredded
1/2 bunch purple kale torn into 2 inch pieces (remove tough stem)
2 cups cooked black rice (1 cup dry)
1 tsp Sriracha sauce
1 TBSP low sodium soy
2 TBSP fresh lime juice.

1
Black rice should be made in advance.
2
Preheat wok over med-high heat for 1 min. Add some spray oi. Season tofu with salt and pepper. cook all sides of tofu until golden and crispy - about 5-7 min. Remove and set aside.
3
Add another spray of oil and add eggplant, stirring until golden and tender 4-6 minutes. I added a little soy to soften up the eggplant. Remove and set aside.
4
Add another spray of oil and cook ginger, garlic and scallion whites stirring - 1 min. Add cabbage, kale and 1/4 cup water and cook, stirring until kale is tender - about 3 min.
5
2. Mix in rice (made in advance) Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
6
3. Remove from heat; stir in lime juice. Garnish w scallion greens

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: spray oil, 12 oz firm or extra firm tofu drained, pressed and cut into 1 inch by 1/2 inch pieces, 1-2 japanese eggplants, halved lengthwise and sliced into 1/2 inch pieces, 1 or 2 TBSP minced fresh Ginger (dep. on how much you like ginger), and more.

Yes, Black Rice Stir Fry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Rice Stir Fry

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