FilipinoMainEasy

Black Rice Pancit-Style Stir Fry

Name: Black Rice Pancit-Style Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 cups Agriko black rice, cooked and cooled; 2 tablespoons organic coconut oil; 3 cloves garlic, minced; 1 medium onion, julienned; 2 cups mixed vegetables (carrots, bell peppers, cabbage), thinly sliced; 3 tablespoons soy sauce; 1 tablespoon calamansi juice or lime juice; 1 teaspoon oyster sauce; 2 stalks green onions, chopped

Prep 15 mins

Cook 20 mins

Total 35 mins

Serves 4

Ingredients

2 cups Agriko black rice, cooked and cooled
2 tablespoons organic coconut oil
3 cloves garlic, minced
1 medium onion, julienned
2 cups mixed vegetables (carrots, bell peppers, cabbage), thinly sliced
3 tablespoons soy sauce
1 tablespoon calamansi juice or lime juice
1 teaspoon oyster sauce
2 stalks green onions, chopped

Instructions

Cook Agriko black rice according to package directions, then spread on a plate to cool completely. Cold rice prevents clumping during stir-frying.
Heat coconut oil in a large wok or skillet over medium-high heat until shimmering.
Add minced garlic and sauté for 30 seconds until fragrant, then add julienned onions and stir-fry for 2-3 minutes until softened.
Toss in the mixed vegetables and continue stir-frying for 4-5 minutes until tender-crisp, maintaining high heat for that signature wok char.
Add the cooled black rice and break up any clumps with your spatula, stir-frying for 3-4 minutes to coat evenly with oil.
Pour in soy sauce, calamansi juice, and oyster sauce, tossing everything together for 2 minutes until the rice is heated through and well-coated.
Finish with chopped green onions, toss gently, and serve immediately while hot.

Chef's Tip

Use day-old or completely cooled black rice to achieve the perfect texture—warm rice tends to become mushy. The contrast between the chewy black grains and crisp vegetables is key to authentic pancit-style texture.