Blackened Fried Rice
When we hear of ‘fried rice,’ we often think of the kind served at Chinese restaurants or Filipino breakfast places, and we’re used to its ‘white’ appearance. This is a recipe for what I call ‘blackened’ fried rice, so named because instead of white rice I used a combination of the black and red rice variety, along with some quinoa.
While fried rice is commonly consumed as a staple or side dish, it can be a complete meal in itself, with lots of possible ingredient combinations.
For this recipe, I added leftover slow-cooked pork belly, sliced Chinese sausage, bacon bits, shiitake mushrooms, green peas, sliced baby corn, raisins, baby spinach — all stir-fried in a combination of Olive oil, garlic, onions, tomatoes and ginger The result is a complete satisfying meal.
2 cups, steamed black rice, red rice and quinoa (leftover rice is best to use)
2 Chinese sausages, thinly sliced, diagonally
1/2 cup leftover, slow-cooked pork belly, shredded (or you can use any leftover cooked pork)
1/2 cup sliced shiitake mushrooms
1/2 cup frozen green peas
1/2 cup dried raisins
1/3 cup bacon bits (optional)
1/2 cup sliced baby corn (from the can)
1/2 cup green onions, sliced
1 cup baby spinach
4 cloves garlic, peeled and crushed
1/2 medium white onion, sliced
1 small tomato, cubed
1 thumb fresh ginger, thinly sliced
Salt and pepper to taste
1 tsp soy sauce
A dash of turmeric
2 tbsps Olive oil
In a large wok, heat Olive oil over medium high heat. Add garlic and cook till browned. Add onions, ginger and tomatoes until fragrant. Add in pork, sausage, mushrooms, bacon bits, spinach and baby corn. Stir-fry for about 3 minutes. Add in rice and continue to cook for 5 minutes, constantly stirring. Add salt and pepper to taste. Add in soy sauce and turmeric. Reduce heat and continue to cook and stir, scraping the bottom of the wok to prevent the rice from being burnt. Remove from heat and serve warm. Sprinkle with green onions.