6 servings
PREP TIME
2 hours 10 minutes
COOKING TIME
15 minutes
TOTAL TIME
2 hours 25 minutes
2 tablespoons olive oil
1 large onion, diced (2 cups)
kosher salt
2 cloves garlic, minced
1 bird’s-eye chile, seeded and minced
1 cup shelled edamame, cooked
½ cup julienned carrot
1 cup shredded Savoy cabbage
3 cups cooked black rice, refrigerated on a baking sheet for at least 2 hours
1 cup bean sprouts
1 cup small-diced pineapple
2 scallions, sliced
¼ cup soy sauce
1 teaspoon sweet chili sauce
This is easily our most popular rice. The pineapple makes it more approachable for newcomers, and just about everyone who’s eaten it before asks for it on subsequent visits. It’s inspired by the flavored fried rices at Chinese restaurants, but we add our own twists.
Black rice is the key ingredient in this dish, but it can pull some duty on its own, too. As rices go, it does more for the body than just about any other, with high marks for both antioxidants and fiber. Chinese emperors used to corner the market on black rice based on the belief that it helped them live longer. We don’t mind sharing.
The secret to great fried rice is using cold day-old cooked rice. After being refrigerated overnight, rice grains will become firm and lose some of their moisture. This makes it easier to separate the grains and less likely that your fried rice will be mushy.
Heat the oil in a large skillet or wok over medium-high heat. Add the onion and season with salt and cook, stirring often, until the onion has become translucent, 2 to 3 minutes. Stir in the garlic and chile and cook until the garlic is fragrant but not browned, about 1 minute.
Add the edamame, carrot, and cabbage and cook, stirring constantly, until the vegetables are tender, 3 to 4 minutes.
Stir in the rice and cook over high heat, stirring to completely incorporate the rice and vegetables. Add the bean sprouts, pineapple, scallions, and soy sauce. Cook over medium-high heat, stirring constantly, until heated through, about 2 minutes. Once all of the ingredients are heated through, press the rice mixture down with your spatula to toast and caramelize the rice. Let the packed rice sit for 2 to 3 minutes, then turn the rice, press, and continue on the other side.
Remove from the heat once the rice is sizzling hot and toss in the sweet chili sauce right before serving.