Fried rice with black rice ! I could almost imagine a pair of slit eyes fixed on me in a stern stare even as the 'Fu Manchu' mustache quivered ever so slightly in anger. I barely suppressed a laugh as I imagined the receding hairline that lay hidden beneath the Imperial crown. Would he have lunged at me and snatched away my delectable meal ? Or would he have ordered the royal guards to behead me ? After all, I was relishing the 'Forbidden rice' which was exclusively meant for the Chinese emperor.
No, I am not referring to a certain Timur/ Taimur who is once again hogging the limelight after all these years. Nor do I have anything against his infant namesake who might end up being the butt of all kinds of 'lame' jokes. For those who missed the humor, the original Taimur was actually lame as suggests his nickname 'Timur-e-Lang'. The guy is rumored to have perished while trying to get past the great wall so it must have been someone from the Ming dynasty who forbid the peasant class from consuming black rice. But anyways, the point is that this strikingly beautiful hued rice was once the exclusive forte of the royals. And for a good reason !
Those who have been following my blog religiously must be quite aware that I have been smitten with it for sometime. And though this one is yet another of my experiments with the nutty flavored rice which turns a deep purple once cooked, it made me fall in love with it once again. For the umpteenth time .
Quick, easy-to-prepare and heavenly in taste, this one is a must-try. Read on for the recipe -
Preparation Time - 10 mins
Ingredients -
Preparation - Take the vinegar, soy sauce, sugar, chili powder, 2 pinch salt and 3 tsp water in a cup. Mix well.
Cooking - Heat a skillet. Add the sesame oil.
Once oil is hot, thrown in the garlic and let it release it's aroma.
Add the vegetable and saute on high for 2 mins.
Add the sauce and cook for a minute.
Stir in the cooked black rice. Stir fry on high for 2-3 mins.
Adjust salt.
Remove from the flame and serve hot with some fried tofu.
Check Out more Black Rice Recipes.
No, I am not referring to a certain Timur/ Taimur who is once again hogging the limelight after all these years. Nor do I have anything against his infant namesake who might end up being the butt of all kinds of 'lame' jokes. For those who missed the humor, the original Taimur was actually lame as suggests his nickname 'Timur-e-Lang'. The guy is rumored to have perished while trying to get past the great wall so it must have been someone from the Ming dynasty who forbid the peasant class from consuming black rice. But anyways, the point is that this strikingly beautiful hued rice was once the exclusive forte of the royals. And for a good reason !
Those who have been following my blog religiously must be quite aware that I have been smitten with it for sometime. And though this one is yet another of my experiments with the nutty flavored rice which turns a deep purple once cooked, it made me fall in love with it once again. For the umpteenth time .
Quick, easy-to-prepare and heavenly in taste, this one is a must-try. Read on for the recipe -
Preparation Time - 10 mins
Ingredients -
- 2 cups cooked black rice
- 2 tsp apple cider vinegar ( or rice vinegar )
- 1 tsp light soy sauce
- 1 teaspoon (heaped) brown sugar
- 3-4 finely chopped garlic cloves
- 1/3 cup finely chopped carrot pieces
- 1/3 cup finely chopped spring onions
- 1/4 tsp chilli powder
- 1 tsp sesame oil
- salt to taste
Preparation - Take the vinegar, soy sauce, sugar, chili powder, 2 pinch salt and 3 tsp water in a cup. Mix well.
Cooking - Heat a skillet. Add the sesame oil.
Once oil is hot, thrown in the garlic and let it release it's aroma.
Add the vegetable and saute on high for 2 mins.
Add the sauce and cook for a minute.
Stir in the cooked black rice. Stir fry on high for 2-3 mins.
Adjust salt.
Remove from the flame and serve hot with some fried tofu.
Check Out more Black Rice Recipes.
