Black Beans Fried Rice

Black Beans Fried Rice (serves 4)

Ingredients:

• 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

Method:

• 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.

Notes:

• 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.