Brown rice is fine for a quick dinner, but the lovely color of black rice will make this dish extra special. Tempeh or baked tofu and peanuts add plenty of protein, and using a frozen Asian vegetable blend makes this super-quick as a weeknight meal. Recipe from The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan, © 2014. Photos by Evan Atlas.

Recipe

Asian Peanut Stir-Fry with Black Rice

Brown rice is fine for a quick dinner, but the lovely color of black rice will make this dish extra special.

5 from 1 vote

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Course: Rice Stir-Fry

Cuisine: Asian

Diet: Vegan, Vegetarian

Keyword: Asian Stir-Fry, black rice recipe, rice dish, rice stir fry, stir fry recipes

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 729kcal

Author: Veg Kitchen

Ingredients

1 tablespoon peanut or other high-heat vegetable oil
1 onion sliced
2 cloves garlic minced
16- ounce package frozen Asian vegetable blend thawed
8- ounce package tempeh or baked tofu cubed
2 teaspoons minced fresh ginger
2 tablespoons reduced-sodium soy sauce
1 teaspoon Thai red curry paste or sriracha sauce more or less to taste
⅓ cup peanuts chopped
2 to 2 ½ cups cooked black forbidden or Japonica rice cooked according to package instructions

US Customary - Metric

Instructions

Heat the peanut oil in a large skillet or wok. Add the onion and garlic and cook for about 8 minutes.
Add the vegetable blend, tempeh, and ginger and cook, stirring frequently, until the vegetables are tender but still crisp.
Stir in the soy sauce, curry paste, and peanuts and heat through.
Stir in the rice and serve hot.