Equipment
Ingredients
Rice
- 360 g black glutinous rice, soaked in cold water for 1 hour
- 830 ml water
Stir-Fry
- 30 ml vegetable oil
- 115 g shiitake mushrooms, thickly sliced
- 1 g salt
- 3 dried chiles de árbol
- 6 g ginger, minced
- 3 g garlic, minced
- 15 ml soy sauce
- 1 g granulated sugar, pinch
- 120 ml water
- 910 g bok choy, leaves cut crosswise into 5cm pieces, ribs cut into 1cm pieces
- 5 ml toasted sesame oil
Garnish
- 24 g scallions, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 447 kcal
- Protein
- 12 g
- Carbohydrates
- 77 g
- Fat
- 12 g
- Fiber
- 7 g
- Sugar
- 3 g
- Sodium
- 446 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 654 mg
- Calcium
- 200 mg
- Iron
- 3.3 mg
- Magnesium
- 12 mg
- Phosphorus
- 149 mg
- Zinc
- 0.5 mg
- Vitamin A
- 332 mcg
- Vitamin C
- 76 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.6 mg
- Folate
- 11 mcg
- Water
- 271 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse 360g of soaked black rice in a strainer under cold water and drain thoroughly.
Combine the rinsed rice and 830ml of water in a 2-liter saucepan.
Bring the rice to a boil over high heat (100°C/212°F).
Reduce heat to low, cover the pan, and simmer for 30 minutes.
Turn off the heat and allow the rice to sit, covered, for 15 minutes to finish steaming.
While rice steams, heat 15ml of vegetable oil in a wok over medium-high heat.
Add 115g sliced mushrooms and a pinch of salt; stir-fry for 1 minute until they begin to brown.
Remove the mushrooms from the wok and set them aside in a bowl.
Add the remaining 15ml of vegetable oil to the wok over medium-high heat.
Add 3 dried chiles, 6g minced ginger, and 3g minced garlic; sauté for 30 seconds until fragrant.
Stir in 15ml soy sauce, 1g sugar, and 120ml water, then increase the heat to high.
Add 910g bok choy and stir-fry for 2 minutes until the leaves are wilted and the ribs are tender-crisp.
Return the cooked mushrooms to the wok and toss to combine.
Remove the wok from the heat and drizzle 5ml of toasted sesame oil over the mixture.
Place approximately 250g of cooked rice into each bowl, top with the vegetable mixture, and garnish with 6g sliced scallions.
Chef's Notes
- Black glutinous rice requires a long soak to ensure even cooking; do not skip this step.
- If you prefer more heat, break the dried chiles open to release the seeds into the oil.
Storage
Refrigerator: 3 days — Store rice and vegetables in separate airtight containers for best texture.
Reheating: Reheat in a microwave or on the stovetop with a tablespoon of water until steaming.
Troubleshooting
Rice is crunchy or hard after steaming
Cause: Insufficient soaking time or the lid was not sealed tightly, allowing steam to escape.
Fix: Add 30ml water, cover tightly, and simmer on low for an additional 10 minutes.
Prevention: Soak rice for the full hour and use a heavy lid to trap moisture.
Bok choy is soggy and releasing too much liquid
Cause: The wok was not hot enough or the greens were overcrowded.
Fix: Drain excess liquid from the pan before serving; cannot fix overcooked greens.
Prevention: Ensure the wok is near smoking point before adding greens and use the highest heat possible.
Cultural Context
Black rice, often referred to as 'forbidden rice' or 'emperor's rice,' has a rich history in China, where it was once reserved exclusively for the imperial family due to its perceived health benefits and rarity. This ancient grain is a staple in many East Asian cuisines, valued for its nutty flavor, chewy texture, and vibrant color, which signifies auspiciousness and prosperity in traditional Chinese culture.
