Forbidden Fried Rice
Last week, I made this curry dish served over Forbidden rice that was on sale at the co-op. I’d never had this type of rice before, but its shiny purple grains sold me immediately as I was deciding what to make for my mate on our date night. The next day, I used the leftover rice to make Forbidden Fried Rice for lunch.
This dish was a simple mix of the forbidden rice, leftover bok choy, mushrooms, tamari, (gluten free soy sauce) cilantro, and garlic with a little kimchee and homemade sauerkraut on the side. I stirred it all up in our big wok and served it up all hot and steamy. This is a simple dish you can make in a jiffy-perfect for that tub of leftover rice you never know what to do with.
Jabberwocky Fried Rice (in a jiffy!)
2 cups cooked rice
1 small head bok choy
1 cup sliced mushrooms
2 table spoons soy sauce (I used tamari!)
juice of 1/2 lemon
1 clove garlic, minced
1 tablespoon chopped cilantro (optional, I know some people detest it)
Oil for cooking
In a wok or large frying pan, heat oil then add garlic and vegetables. Sauté until soft, then add rice and herbs. Stir to incorporate, then add lemon juice and soy sauce. “Fry” until rice is throughly heated and the mixture is well incorporated and smells delicious.