IndonesianMainEasy

Black Rice Nasi Goreng

Name: Black Rice Nasi Goreng
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 cups Agriko black rice, cooked and cooled; 3 tablespoons organic coconut oil; 3 cloves garlic, minced; 2 red chilies, thinly sliced; 1 cup mixed vegetables (bell peppers, carrots, green beans), diced; 3 tablespoons organic tamari or coconut aminos; 1 tablespoon sambal oelek; 2 eggs, lightly beaten; 4 green onions, chopped; 1 lime cut into wedges

Prep 15 mins

Cook 25 mins

Total 40 mins

Serves 4

Ingredients

2 cups Agriko black rice, cooked and cooled
3 tablespoons organic coconut oil
3 cloves garlic, minced
2 red chilies, thinly sliced
1 cup mixed vegetables (bell peppers, carrots, green beans), diced
3 tablespoons organic tamari or coconut aminos
1 tablespoon sambal oelek
2 eggs, lightly beaten
4 green onions, chopped
1 lime cut into wedges

Instructions

Rinse Agriko black rice and cook according to package directions. Spread cooked rice on a plate and refrigerate for at least 30 minutes to ensure grains remain separate during frying.
Heat coconut oil in a large wok or skillet over high heat. Add minced garlic and sliced chilies, stirring constantly for 1-2 minutes until fragrant.
Add diced vegetables and stir-fry for 3-4 minutes until tender-crisp. Push vegetables to the side of the wok to create a well in the center.
Pour beaten eggs into the well and scramble until just cooked through, then mix with the vegetables. Remove egg and vegetable mixture to a plate.
Add cooled black rice to the wok, breaking up any clumps with a wooden spoon. Stir-fry for 3-4 minutes, moving constantly to coat each grain with oil.
Return the egg and vegetable mixture to the wok. Pour in tamari and sambal oelek, tossing everything together for 2 minutes until well combined and heated through.
Remove from heat and fold in green onions. Divide among serving bowls and garnish with additional green onions and lime wedges on the side.

Chef's Tip

For the best texture, always cool your cooked Agriko black rice before stir-frying—this prevents the grains from clumping and ensures each bite stays perfectly separated and fluffy.