Oh is this a tasty dish! It’s got healthy comfort written all over it!
BLACK FORBIDDEN RICE TRIPLE VEGGIE STIR-FRY
2 tablespoons coconut oil, divided
2 medium carrots, finely chopped (about ½ cup)
3 cups additional veggies, cut into small pieces for quick cooking (I used snow peas, purple cabbage, red bell pepper, shiitake mushrooms, frozen edamame – no need to thaw first)
Himalayan salt, to taste
1 tablespoon grated fresh ginger, or sliced into matchsticks
2 cloves garlic, minced
4 cups cooked black forbidden rice (*2 dry cup yields
1 to 2 cups greens (optional), such as spinach, lacinato kale or tatsoi
3 scallions, chopped
2 tablespoons coconut aminos
2 teaspoons sesame oil
Sriracha, hot sauce or red chili flakes, for serving (optional)
Heat 1 teaspoon coconut oil in a large skillet over medium-high heat. Add the carrots and cook, stirring often, about 3 to 5 minutes.
Add the remaining veggies (not the greens or scallions) and season with salt. Continue cooking, stirring occasionally, until the veggies are cooked through and turning golden brown, about 3 to 5 minutes.
Transfer the mixture in the skillet to a bowl and set aside.
Return the pan to the stove and heat the remaining 1 tablespoon oil over medium-low heat. Add the ginger and garlic, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot, about 3 to 5 minutes.
Add the greens and scallions, and stir to combine. Add the chopped veggies and stir to combine. Remove the pan from the heat and stir in the coconut aminos and sesame oil.
Divide into bowls and serve immediately. Serve with sriracha, your favorite hot sauce, or chili flakes on the side. Leftovers store well in the refrigerator, covered, for 3 days.