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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Black Rice Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions