Ingredients
- 2 tablespoons canola oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 bird chile, stemmed and thinly sliced
- 1 medium carrot, halved lengthwise and thinly sliced crosswise
- 1 cup stemmed and coarsely chopped mustard greens
- 3 cups cooked black rice (see Note)
- 1 cup bean sprouts
- 1 cup thawed frozen edamame
- 4 ounces cored pineapple, cut into 1/4-inch pieces (about 1 cup)
- 3 tablespoons soy sauce
- 2 scallions, thinly sliced
- 1 teaspoon sweet chili sauce
Preparation
Step 1
Ingredients
2 tablespoons canola oil
1 onion, chopped
2 garlic cloves, finely chopped
1 bird chile, stemmed and thinly sliced
1 medium carrot, halved lengthwise and thinly sliced crosswise
1 cup stemmed and coarsely chopped mustard greens
3 cups cooked black rice (see Note)
1 cup bean sprouts
1 cup thawed frozen edamame
4 ounces cored pineapple, cut into 1/4-inch pieces (about 1 cup)
3 tablespoons soy sauce
2 scallions, thinly sliced
1 teaspoon sweet chili sauce
How to Make It
Step 1
In a large cast-iron skillet, heat the oil over moderately high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and chile, and cook, stirring, until fragrant, about 1 minute.
Step 2
Increase heat to high. Add the carrot and mustard greens, and stir-fry until crisp-tender, 2 to 3 minutes. Stir in the rice until hot, about 2 minutes. Add the bean sprouts, edamame, pineapple, and soy sauce, and stir-fry until the bean sprouts are crisp-tender and the pineapple and edamame are heated through, about 2 minutes. Fold in the scallions and chili sauce.
Notes
To cook black rice (also called
“forbidden rice”), in a medium saucepan, bring 1 2/3 cups water and 1 cup black rice
to a boil over moderate heat. Simmer,
covered, over moderately low heat until tender, about 20 minutes. Remove from heat, and let stand 5 minutes. Scrape the rice onto a large rimmed baking sheet to cool completely.
How to Make It
Step 1
In a large cast-iron skillet, heat the oil over moderately high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and chile, and cook, stirring, until fragrant, about 1 minute.
Step 2
Increase heat to high. Add the carrot and mustard greens, and stir-fry until crisp-tender, 2 to 3 minutes. Stir in the rice until hot, about 2 minutes. Add the bean sprouts, edamame, pineapple, and soy sauce, and stir-fry until the bean sprouts are crisp-tender and the pineapple and edamame are heated through, about 2 minutes. Fold in the scallions and chili sauce.
Notes
To cook black rice (also called
“forbidden rice”), in a medium saucepan, bring 1 2/3 cups water and 1 cup black rice
to a boil over moderate heat. Simmer,
covered, over moderately low heat until tender, about 20 minutes. Remove from heat, and let stand 5 minutes. Scrape the rice onto a large rimmed baking sheet to cool completely.