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Pineapple black rice stirfry

January 17, 2016

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pineapple black rice stirfry 1I often get asked: Do you have a good traditional recipe for a veggie stir fry?

As a first generation Chinese-Australian, stir fries were and still are a staple in my immediate family. Growing up, stir fries were 95% of all of our dinners. I remember my mum would spend hours in the kitchen making up to 3 stir fries for dinner. If there was only 1 large stir fry to share for dinner, she’d call it her ‘catch-all lazy’ stir fry… well not exactly with those words, but something like it but with a Chinese pun.

Even though I was mentally fried with stir fries, I did learn one thing:

There is no SINGLE recipe for stir fries. However, I did learn some tricks on the way… to make my veggies taste like I was eating in a home in Hong Kong rather than just a bunch of burnt vegetables.

There are three simple steps:
1. Add garlic, ginger and onion to a fry pan.
2. Add all of the veggies.
3. Add soy sauce or other seasonings.

THAT IS ALL.

pineapple black rice stirfry 2I wanted to make a stir fry but something that was Summery. I also felt like pineapple. And pretty rice. But not too much rice. I didn’t want to fall asleep from feeling carbed up. I wanted to enjoy the Summer!

pineapple black rice stirfry 3

So I came up with a compromise between pineapple fried rice and a stir fry… pineapple and black rice stir fry!

It was loaded with veggies, had a bit of carbs to sustain me to my next meal/snack and had a wonderful sweet tang.

pineapple black rice stirfry 4

Print Recipe
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Pineapple black rice stirfry

A summery stir fry which is a cross between pineapple fried rice and a normal stir fry. Loaded with veggies, a touch of carbs and a sweet tang of pineapple.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 -3

Ingredients

  • 1 clove garlic, minced
  • ¼ onion, sliced
  • 2 cm knob of ginger, grated or finely chopped
  • Dash of any vegetable oil, such as extra virgin olive, as desired
  • ¾ cup zucchini (about 1 zucchini), sliced
  • ¾ cup capsicum (about 1 capsicum), sliced
  • ½ cup mushrooms (about 3 mushrooms), sliced
  • ¼ cup fresh or canned pineapple, chopped
  • ¼ cup edamame beans
  • 1 boy choy
  • 50 g firm tofu, cubed
  • ½-1 cup cooked black rice
  • soy sauce, tamari or coconut aminos, to taste

Instructions

  • Prepare all ingredients.
  • Heat a saucepan over high heat and add garlic, onion, ginger and oil (as desired). Saute until ingredients become fragrant.
  • Add all vegetables, tofu, pineapple and black rice to saucepan. Saute until all ingredients are cooked through. Add some water to the saucepan or turn down the heat of the stove if your ingredients are cooking very quickly on their outside but are not cooked to your preferences.
  • Add soy sauce or other seasonings to taste.

 

 

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Comments

  1. Sarah | Well and Full

    February 9, 2016 at 11:30 am

    I love stir-fries! Having an Italian American mother, we didn’t eat them a lot growing up, but whenever we would order takeout it would be a real treat! And I love the summery spin you’ve put on this! 😀

    Reply
    • Anthea @ Rainbow Nourishments

      February 10, 2016 at 11:43 pm

      Haha, you know what?! I’d say the same about Italian food! I got so sick of stir fries growing up that my brothers and I would beg to get takeaway, often pizza or pasta, or we’d make it at home! It would be amazing if we could’ve just swapped lives for one day as kids!

      Reply

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Hi! My name is Anthea and I created Rainbow Nourishments to share colourful vegan recipes and the rainbow of ways you can nourish yourself. I hope you enjoy this space! Read More…

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