I love fried rice but it's not the healthiest choice when ordering Chinese take out. There's always a lot of oil and it ends up being a laden with fat. So I prefer to make fried rice at home and it's quick and easy. I usually use short-grain brown rice because it's a bit creamier and softer in texture. But I found a long-grain black rice and gave it a try. The black rice was imported from Thailand and is a whole grain rice. The rice is also loaded with minerals, antioxidants and naturally-occurring amino acids. It's a good for you food.
I usually make fried rice with whatever veggies I have on hand and scramble one whole egg to add in at the end of the cooking process. I've made it with mushrooms, corn, zucchini, carrots, basically anything I like. This time I used a combination of slivered green beans and shiitake and cremini mushrooms. A little cilantro at the end gives the fried rice a nice fresh, herby finish.
Here's what I used for one serving. First cook the black rice according to the package instructions. Mine was a 1 cup rice and 1 3/4 cups of water ratio. Cook covered over low heat for about 30-35 minutes and then remove from the heat and let stand uncovered for 5 minutes until the water is absorbed and fluff the rice with a fork.
Next heat up a non-stick pan with a 1/2 tablespoon of olive oil. Saute the mushrooms for 3-4 minutes, then add the green beans. Continue cooking until the green beans are tender but still bright green. Season with salt and pepper.
Then add the cooked black rice. Stir to combine. Next scramble one egg with a dash of five spice seasoning, and a little splash of soy sauce and sesame oil. Pour the egg over the rice and stir quickly to combine, being careful to keep the egg from sticking to the pan. Once the egg is cooked but still a little creamy, plate up the fried rice and finish with some chopped cilantro.