Black Rice Stir Fry

 January 23, 2014
Posted by hipcook


I just found this funky looking packet of black rice when in Perth, so brought it home to try some. I also looked in the health benefits of it and this is what I found:

“Move over, blueberries; black rice is being hailed as the new superfood by US scientists. And it’s cheaper, too. “A spoonful of black rice bran contains more health-promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fibre and vitamin E antioxidants,” says Associate Professor Zhimin Zu from Louisiana State University.

Anthocyanin antioxidants can help fight cancer, heart disease and other diseases. While black rice is mainly used in Asian dishes for noodles, sushi and desserts, Professor Zu adds that it could also be added to breakfast cereals, cakes and biscuits to make them healthier. Its even healthier than brown rice”

All this and it looks great on the plate, so think I might be trying to find some more recipes for this ‘super food’. Next one I want to try is black sticky rice. I was anxious to try this, so I googled stir fry’s and came across this recipe at this wonderful web site: Sarah has a wonderful food blog on natural, clean and healthy food. I have made some changes such as chicken instead of tofu because I love a bit of meat in stir fry’s still.

Will be available on the Hipcook app today…..



1 cup black rice, rinsed

1 cup of chicken breast, cubed

2 TBS ginger, finely grated

2 Cloves garlic, crushed

3 Spring onions, finely chopped

1/4 head purple cabbage, finely sliced

1/2 bunch kale, torn into pieces

1/2 red chilli, finely sliced, seeds removed (optional)

1 TBS soy sauce


Bring rice and 1 3/4 cups of water and 1/2 tsp of salt (optional) to a boil and cook for about 35 minutes. (Or follow manufacturers instructions).Remove and let stand for 10 minutes.

Heat a wok or large skillet over medium-high heat for 1 minute. Add 1 TBS oil and swirl to coat. Add the chicken and season with salt, tossing until golden brown and just cooked, about 5 minutes. Transfer to a paper towel lined plate.

Add 2 TBS oil to pan and cook the ginger, garlic, chilli and spring onions,  until soft, about 1 minute. Add cabbage, kale, and 1/4 cup of water and cook until kale is bright green and tender, about 4 minutes.

Mix in the rice, chicken  and stir until hot. Turn off the heat and stir in the soy sauce.

NOTE: Beautiful pottery by Hayden Youlley now available at Cranmore Home online.


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