![Pineapple Black Fried Rice](https://cdn.statically.io/img/www.foodandwine.com/thmb/OgnbydJ2Zh3OS_5IT3Oimw9Ch18=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/pineapple-black-fried-rice-XL-RECIPE0218-a823211cde5a4673a4b17916a2cc5ace.jpg)
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
-
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.
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.