Forbidden Rice Recipe | Vegetable Stir Fry
This Forbidden Rice Recipe is a vegetable stir fry that’s healthy, vegan and gluten-free. So easy, it’s made on the stove top in just 45 minutes. A rainbow of flavors awaits you!
Forbidden Rice, also known as “Emperor’s” rice, has a rich, cultural history and dates back to ancient China when it was reserved for the Emperor and used as a tribute food. While it has remained popular in certain regions of China, it’s recently reached worldwide admiration primarily due to its high levels of antioxidants. For a For more information about the health benefits of antioxidants, read Antioxidants: In Depth from the National Center for Complementary and Integrative Health.
For a real treat, make Kimchi Fried Rice by adding this spicy Green Apple Kimchi to your stir fry! And if you feel like pairing with a salad, try my Chopped Thai Salad,
🌟 WHY THIS RECIPE WORKS
- Quick and easy – cooking forbidden rice is so easy. While black rice is being prepared, toss all the stir-fry ingredients into a skillet and cook until rice is done. About 45 minutes from prep to plate.
- Diet-friendly – this Vegetable Stir Fry is suitable for most diets, including vegan, vegetarian, low calorie and gluten-free.
- Versatile – don’t have all the ingredients listed? No problem. Use what you have in your refrigerator to make sure your veggies don’t go bad.
- Loaded with antioxidants and other nutrients – so many vegetables, so little time! This Forbidden Rice recipe is nutrient-rich and packed with powerful antioxidants to protect your cells against free radicals.
🥘 INGREDIENTS
- Black Rice
- sesame oil
- garlic
- onion
- carrots
- red bell pepper
- pineapple
- cilantro
- cashews
- corn
- tamari
- cumin seed
- thyme
- red pepper flakes
- maple syrup
- sea salt and black pepper
- green onion, red pepper flakes, cashews and cilantro for toppings
🔪 INSTRUCTIONS
- To a medium saucepan, add one cup Forbidden Rice to 1 3/4 cup filtered water. Bring to boil. Reduce heat, cover and simmer for 30-40 minutes, or until all the water is absorbed.
- While rice is cooking, heat sesame oil in large skillet for 1-2 minutes. Add garlic, onion, cumin seed and thyme and stir gently. Sauté over medium heat stirring frequently for 2-3 minutes.
- Add carrots, bell pepper, corn, pineapple, cashews, tamari, red pepper flakes, sea salt and pepper. Continue to sauté until vegetables are fork-tender.
- Drizzle in the maple syrup. Stir and allow to heat through.
- Remove Forbidden Rice Recipe from heat. Add cilantro and stir until evenly dispersed. Place in bowls. Top this Vegetable Stir Fry with more cilantro and green onion. Serve immediately.
For more great rice recipes, check out these 32 Vegan Date Night Recipes. For more vegan Asian recipes, check out my Drunken Noodles Recipe, One Pot Chickpea Coconut Curry, General Tso’s Tofu, and my Thai Basil Tofu with Coconut Garlic Noodles. Speaking of noodles, try my creamy Cavolo Nero Pasta while you’re at it! And if you love fried rice, try this PF Chang’s Fried Rice Copycat Recipe.
🥡 RELATED RECIPES
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Forbidden Rice Vegetable Stir Fry (Vegan, GF)
Ingredients
- 1 cup Black Rice
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 1/2 med onion chopped
- 4 med carrots chopped
- 1/2 red bell pepper chopped
- 1 cup sweet corn fresh or frozen
- 1 cup pineapple cubes, fresh or frozen
- 1/2 cup cilantro coarsely chopped
- 1/2 cup whole cashews raw or lightly salted
- 2 tbsp tamari
- 1/2 tsp dried thyme
- 1 tsp cumin seed or ground cumin
- 1/2 tsp red pepper flakes
- 1 tbsp maple syrup
- sea salt and black pepper to taste
Toppings
- cilantro chopped
- green onion chopped
- cashews whole raw or roasted
- red pepper flakes
Instructions
- To a medium saucepan, add one cup Forbidden Rice to 1 3/4 cup filtered water. Bring to boil. Reduce heat, cover and simmer for 30-40 minutes, or until all the water is absorbed.
- While rice is cooking, heat sesame oil in large skillet for 1-2 minutes. Add garlic, onion, cumin seed and thyme and stir gently. Sauté over medium heat stirring frequently for 2-3 minutes.
- Add carrots, bell pepper, corn, pineapple, cashews, tamari, red pepper flakes, sea salt and pepper. Continue to sauté until vegetables are fork-tender.
- Drizzle in the maple syrup. Stir and allow to heat through.
- Remove from heat. Stir in cilantro until evenly dispersed. Place in bowls. Top with more cilantro, cashews, red pepper flakes and green onion. Serve immediately.
This was delicious , and has earned a spot in my weekly dinner recipes .
So versatile , great as a main or side dish .
Not only looks enticing, especially to the non vegan believers , but when asked to bring a salad this is one of the first to go along with recipe request
I’m so glad you liked it, Susan. Thanks much. I haven’t made it in a while, but I remember how good it was!