I had been eating this stir fry for two days in a row. I made two large batches to eat throughout the day. It is so easy to make and black rice is so healthy. I am trying to make simpler recipes at the moment since we are busy with the renovations of the new apartment and we need to start packing. We need to leave our current rental apartment at the end of the month and now time is ticking. So easy meals like this one, which I can just reheat in the microwave are a life saver.
This recipe serves 2 -3 people
¾ cup of black rice
4 cups of vegetable stock (hot)
½ of a pineapple, cored and chopped into pieces
2 sticks of lemongrass, (white part only) finely chopped
1 ½ tablespoons of minced ginger
2 small bird’s eye chili, finely chopped
1/3 cup of cashew nuts, chopped
200grs of bimi, chopped
4 tablespoons of oyster sauce
1 teaspoon of fish sauce
2 tablespoons of sesame oil
2 tablespoons of vegetable oil
Start by rinsing the black rice under cold water. Then place it in a medium saucepan with the vegetable stock and let it cook covered for about 45 minutes over medium-low heat until most of the liquid has evaporated and the rice is cooked. Then turn off the heat and let it sit covered for 10 minutes.
Place the sesame oil and vegetable oil in a large pan or wok over medium heat. Once it is hot, add the lemongrass, chili and ginger. Cook for a minute and then add the bimi, pineapple and cashew nuts. Stir-fry for a few minutes until the bimi is cooked. Then add the oyster sauce, fish sauce and black rice. Stir fry it for a couple of minutes. Then adjust the seasoning to your liking. Enjoy!