Black rice, also called forbidden rice, gives this dish from New York chef JJ Johnson its striking appearance. “Kids love fried rice,” says Johnson. “And it’s a perfect vehicle for sneaking in some fruits and veggies.” This black rice is stir-fried with edamame, bean sprouts, and juicy diced pineapple.
2 tablespoons canola oil
1 onion, chopped
2 garlic cloves, finely chopped
1 bird chile, stemmed and thinly sliced
1 medium carrot, halved lengthwise and thinly sliced crosswise
1 cup stemmed and coarsely chopped mustard greens
3 cups cooked black rice (see Note)
1 cup bean sprouts
1 cup thawed frozen edamame
4 ounces cored pineapple, cut into 1/4-inch pieces (about 1 cup)
3 tablespoons soy sauce
2 scallions, thinly sliced
1 teaspoon sweet chili sauce
In a large cast-iron skillet, heat the oil over moderately high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and chile, and cook, stirring, until fragrant, about 1 minute.
Increase heat to high. Add the carrot and mustard greens, and stir-fry until crisp-tender, 2 to 3 minutes. Stir in the rice until hot, about 2 minutes. Add the bean sprouts, edamame, pineapple, and soy sauce, and stir-fry until the bean sprouts are crisp-tender and the pineapple and edamame are heated through, about 2 minutes. Fold in the scallions and chili sauce.
