This is something I make often, with variations in vegetables based on what else I am cooking that day or the day before. The 'fried' rice shown above was made with vegetable trimmings from Dongchimi (동치미, winter radish kimchi) for children with flower shapes cut out of red and yellow bell peppers and carrots back in January.
Also, this is not quite 'fried' rice because I mix freshly made rice in sautéed vegetables at the end. Sometimes I just don't have leftover rice in the fridge which is better for making fried rice. Even when I use cold rice, it often gets stuck to the skillet which requires extra time and/or force to clean it. Mixing in hot rice to sautéed vegetables can be done more at a leisurely pace with less to clean up later.
Make your usual steamed rice or cook black rice and short- or medium-grain white rice (aka sushi rice) together. Short grain black rice is also called forbidden rice because legend has it that it used to be grown in small amounts only for emperors in China. Not only is black rice high in nutrients, but it also turns into beautiful deep purple, which makes a striking background for the vegetables to shine. Cook the rice the same way as you'd cook sushi rice, but allow more soaking time, preferably overnight in the refrigerator. I still use at least half of white sushi rice to mix with forbidden rice for the familiar sticky texture from rice and for a lift in the color.
'FRIED' FORBIDDEN RICE WITH VEGETABLES
Yield - 2 main servings
1/2 cup short- or medium-grain white rice (aka sushi rice)
1/2 cup forbidden rice (aka black rice)
1 cup water (plus more for washing rice)
1 tablespoon neutral-tasting cooking oil (such as sunflower seed oil, canola oil)
2 eggs, whisked
1/4 ~ 1/3 cup finely chopped vegetables (such as red bell pepper, yellow bell pepper and carrots)
Pinch salt & pepper
2 teaspoons roasted sesame oil
1 tablespoon chopped chives
1 teaspoon toasted sesame seeds
1. Rinse white rice and forbidden rice together in cold water to wash off excess starch. Soak in 1 cup of water until white rice turns opaque from translucent white, about an hour. If you can plan ahead, it's better to soak overnight in the refrigerator.
2. By the time rice is fully soaked, water should come up just above the rice level, about a quarter inch. Discard excess water if any. Transfer rice and its soaking water to a small pot or a saucepan. The rice should come about a halfway up in the pot. Cover with a lid and cook over medium-low heat until you start smelling warm, toasty rice. Open the lid and take a small spoonful to check if the rice is cooked. Turn off heat and let rest for 10 minutes, covered.
3. In the meantime, whisk eggs with a pinch of salt and pepper. Drizzle oil to coat a heated skillet over medium heat. Pour whisked eggs in the skillet. When the eggs are half-cooked (which should happen almost immediately if the skillet is hot enough), stir with a wooden spoon and cook through. Transfer the scrambled egg on a plate.
4. Wipe off any remaining egg pieces from the skillet and drizzle oil to coat the skillet. Add finely chopped vegetables along with a pinch of salt and pepper. Sauté to remove excess liquid from vegetables while stirring often with a wooden spoon.
5. Reduce heat to low and add in rice. Drizzle sesame oil and thoroughly mix in rice along with sautéed vegetables. Taste and adjust seasoning if necessary. Remove heat and sprinkle chopped chives and sesame seeds. Serve warm.
쌀 (ssal) rice
백미 (baek mi) white rice
현미 (hyeon mi) brown rice
흑미 (heuk mi) black rice