Black Rice Stir-Fry

Photo: Christopher Baker

Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious stir-fry. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.


  • 3 tablespoons vegetable oil

  • 12 ounces firm tofu, drained, cut into 1-inch pieces

  • Coarse salt

  • 1 Japanese eggplant, halved lengthwise and sliced into ½-inch pieces

  • 2 tablespoons minced fresh ginger

  • 2 cloves garlic, minced

  • 3 scallions, thinly sliced (white and green parts separated)

  • ¼ head red cabbage, sliced (4 cups)

  • ½ bunch purple kale, torn into 2-inch pieces (3 cups)

  • 2 cups cooked black rice (1 cup dry)

  • 1 teaspoon Sriracha sauce

  • 1 tablespoon low-sodium soy sauce

  • 2 tablespoons fresh lime juice


  1. Preheat a wok over medium-high heat for 1 minute. Add 1 tablespoon oil, swirling to coat. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender, about 4 minutes. Remove and set aside. Add remaining tablespoon oil and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender, about 3 minutes.

  2. Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.

  3. Remove from heat; stir in lime juice. Garnish with scallion greens.

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