Black rice (sometimes called forbidden rice) is an antioxidant-rich grain that can be purchased in bulk—as can cashews—so you skip the hefty price tag. Paired with chicken and a sweet-and-sour sauce, this lightened-up fried rice is good to both your body and wallet.
Tip
Make this meal meatless by substituting one 12 oz (350 g) package extra-firm tofu for the chicken. And for an even thriftier recipe, use unsalted peanuts in place of cashews.
Fried Black Rice with Chicken and Cashews
Ingredients
- 2 cups (500 mL) water
- 1 cup (250 mL) uncooked black rice or short grain brown rice
- 2 Tbsp (30 mL) gluten-free low-sodium tamari
- 1 Tbsp (15 mL) honey
- 1 tsp (5 mL) dried ground ginger
- 1/4 tsp (1 mL) chili flakes
- 2 garlic cloves, minced
- 2 Tbsp (30 mL) toasted sesame oil
- 2 boneless, skinless organic chicken breasts, cubed
- 1 Japanese eggplant, halved and sliced into 1/2 in (1.25 cm) pieces
- 4 green onions (scallions), sliced on a bias (both white and green parts)
- 1/2 cup (125 mL) whole raw cashews
Nutrition
Per serving:
- calories578
- protein38g
- fat22g
- saturated fat4g
- trans fat0g
- carbohydrates60g
- sugars10g
- fibre8g
- sodium354mg
Directions
01
In medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 40 to 45 minutes. Steam, covered, for 5 minutes. Uncover, fluff with fork, and set aside. (This recipe benefits from chilling the rice overnight but can be made immediately with warm rice, too.)
02
For sauce, in small bowl, combine tamari, honey, ginger, chili flakes, and garlic. Set aside.
03
In large wok, heat sesame oil over medium. Add chicken, eggplant, green onions, and cashews. Stir-fry until chicken is cooked through and vegetables are softened, about 10 minutes. Increase heat to medium-high, add rice, and stir-fry for 1 minute. Stir in sauce and cook until garlic is fragrant and mixture is heated through. Serve immediately.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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