Thursday, June 6, 2013

Black Beans Fried Rice

Black Beans Fried Rice (serves 4)

  • Basmati rice -  2 cups
  • Organic Vegetable Broth -  4 cups
  • Canned cooked black beans - 1/2 cup
  • Colored bell peppers (yellow, orange, red and green) - 1 cup cubed
  • Red onion - 1 sliced lengthwise
  • Mushrooms - 1 cup chopped (1 mushroom cut in 4 pieces)
  • Broccoli - 1 cup cut in medium size pieces.
  • Organic frozen peas and carrots - 1/2 cup
  • Roasted peanuts - 1 tsp
  • Soy sauce - 2 tbsp
  • Vinegar - 1 tbsp
  • Sriracha red chilli sauce - 1 tbsp
  • Salt to taste
  • Curry powder - 1 tsp
  • Oil - 2 tbsp
  • Cook rice in vegetable broth in an open lid pot. Add a pinch of salt while cooking. Make sure rice is not overcooked.
  • Transfer the cooked rice in a plate and spread it out for the steam to escape. Separate the rice using a fork carefully so the no lumps are formed.
  • On high heat in a wok, heat the oil and add onions. Fry for a minute and add black beans and roasted peanuts.
  • Continue to stir fry for another 1/2 minute.
  • Add chilli sauce, 1 tbsp soy sauce and 1/2 tbsp vinegar and continue to stir fry.
  • Add the bell peppers and mushrooms and continue to stir fry for another 1/2 minute.
  • Add cooked rice, mix well with the veggies and sauce.
  • Add remaining soy sauce and vinegar, broccoli and mix well.
  • Cover the pot for about 1/2 to 3/4 minute for the flavors to mix.
  • Remove the lid and serve.
To serve:
Serve hot.

  • It is important that all the mixing and stir frying must be done on high heat. Else the result can be a soggy mixture of rice and veggies.
  • You can use any combination of vegetables. Some suggestions are  - baby corns, snap peas, cabbage etc. I just used what was available in the refrigerator.
  • It helps avoiding lumps in rice, if you put the cooked rice in the refrigerator.
  • Sometimes I make fried rice out of left over rice from previous day and it tastes just the same.
  • Along with the veggies, you can always add some chicken or shrimp.

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  1. Thank you for the recipe. What kind of wok would you recommend to buy? Could you post links to Thank you.

    1. Sorry for the late response.
      I like TFal wok -

      I also like the wok from IKEA -