Pineapple Black Fried Rice

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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. Slideshow: More Fried Rice Recipes 

By
JJ Johnson
JJ Johnson
JJ Johnson

JJ Johnson is a James Beard Award-winning chef, TV personality, and author best known for his fast-casual restaurant FIELDTRIP. The made-to-order rice bowl concept debuted in 2019, where Johnson highlights rice as a hero ingredient and showcases it in recipes sourced from around the world.

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Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Pineapple Black Fried Rice
Photo: Johnny Miller
Total Time:
20 mins
Yield:
6
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Notes

To cook black rice (also called “forbidden rice”), in a medium saucepan, bring 1 2/3 cups water and 1 cup black rice to a boil over moderate heat. Simmer, covered, over moderately low heat until tender, about 20 minutes. Remove from heat, and let stand 5 minutes. Scrape the rice onto a large rimmed baking sheet to cool completely.

Originally appeared: February 2018

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