Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli.
Disclaimer… this is not your traditional take-out style, fried rice with eggs and broccoli! This is a meal perfect for date-night, a weeknight family dinner, or a Saturday evening with friends!
Cook the rice the day before and even choose to throw together the Peanut-Sesame dressing in advance, and you can have dinner on the table in 30 minutes with little mess!
The flavours are so surprising, they will keep you digging in bite after bite! Plus, the egg makes this a delicious, nutritious meal fit for an emperor!
Watch how to make this recipe here
It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.
What does black rice taste like?
Black rice is creamy with a slight nutty flavour. The black colour of the rice changes to a stunning and elegant dark purple hue when cooked.
What is the nutritional value of black rice?
Black rice is a great source of fiber, it contains iron and copper, it is high in phosphorus and is an excellent source of magnesium and zinc.
Why is black rice called forbidden rice?
Black rice was exclusively eaten by the emperor of China and therefore it was once considered “forbidden rice” to the general population.
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Cheers! James & Elaine
Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli
- 1 broccoli crown florets divided (keeping some stems), large ones sliced in half (9 oz/3 to 4 cups)
- 2 tablespoons avocado oil
- 3 tablespoons grated parmesan
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- ¼ teaspoon coarse salt
- 2 tablespoons extra virgin olive oil divided
- 2 cups black rice, cook the rice the day before (from about ⅔ of a cup uncooked)
- ¼ cup Peanut Sesame Dressing (recipe below)
- 2 large eggs
- 2 tablespoons rice wine vinegar
- 2 tablespoons sodium reduce soy sauce
- 1 tablespoon lime juice fresh
- 1 teaspoon fresh ginger minced
- ¼ teaspoon hot Asian pepper flakes or ½ teaspoon red pepper flakes
- 1 tablespoon toasted sesame oil
- 1 tablespoon peanut butter 100% natural
- 1 tablespoon honey
- 1 clove garlic clove minced
- ¼ cup extra virgin olive oil
For Serving (Optional)
- Chopped cashews
- Fresh cilantro
- Lime slices
- Preheat the oven to 400 degrees F.
- Spread the broccoli pieces over a baking sheet and drizzle with avocado oil, then sprinkle with garlic, salt, parmesan, and cayenne. Use your hands to toss everything together until the broccoli florets are well-coated. Bake on the center rack of the preheated oven 20 to 25 minutes, or until broccoli is golden-brown and crispy.
- While the broccoli cooks make the dressing.
- Place all dressing the ingredients except the olive oil in a blender and process until smooth.
- Slowing add the oil with the blender running.
- Five minutes before the broccoli is done, start the rice.
- Heat a large skillet with 1 tablespoon of olive oil over medium-high. Add rice and cook, stirring occasionally, until grains no longer stick together, about 4-5 minutes. Add in ¼ cup dressing stir to combine.
- Turn off the oven and leave the door open to cool a little while you divide the rice between plates and top with roasted broccoli.
- Preheat a non-stick skillet over medium-high heat with one tablespoon of olive oil.
- If your plates are oven safe, put them in the oven to keep the rice and broccoli warm.
- Crack 2 eggs into the hot skillet and cook until whites are set, slightly golden around the edges, and the yolks are still runny, about 3 minutes.
- Transfer one fried egg to each prepared plate and sprinkle with chopped cashews, and fresh cilantro leaves. Serve with the leftover dressing, and lime slices. Enjoy!
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