Veggie Filled Fried Black Rice

Veggie Garden Fried Black Rice with Sautéed Prawns

Hey guys! I have been helping my sister with a school project. She had to come up with a creative idea and has a few months to work it out. She decided to make a recipe book based on dishes that use eggs; whether it being the star of the dish or giving a dish that little extra. I mean come on eggs are amazing! I love them as well. So together we came up with this recipe which we really enjoyed!

This recipe serves 6-8


500g black rice

1 large bird’s eye chili

300g green asparagus

200g sugar snaps

250g bean sprouts

150g spinach

3 tablespoons olive oil

1/3 cup soy sauce



For the prawns:

450g tiger prawns, shelled and deveined

1 tablespoon olive oil



Pinch of chili powder


4 eggs



Cook the black rice according to the instructions.

Bring a pot of water to a boil. Carefully add the eggs and cook for 6 minutes. Transfer to a bowl of cold water to stop the cooking process. When cool enough to handle peel the eggs and set aside.

For the vegetables:

Deseed the bird’s eye chili and thinly slice. Trim the green asparagus, cut into three pieces and separate the stems from the tips. Remove the stems and the string from each sugar snap pod. Finally, roughly chop the spinach.

For the prawns, heat the tablespoon of olive oil in a large wok over high heat. Add the prawns, salt, pepper and pinch of chili powder and cook until the prawns are pink. This will take about 3-5 minutes. Remove the prawns and set aside. Now add 1 tablespoon of olive oil to the same wok and cook the green asparagus stems and sugar snaps for about 3 minutes. Add the green asparagus tips and keep cooking for another 2 minutes. You don’t want the vegetables to be fully cooked. Remove the vegetables and set aside. Heat another tablespoon of olive oil in the wok and add the spinach, cook for 1 minute and add the black rice. Pour in the remaining tablespoon of olive oil and soy sauce and mix through. Taste the rice and season with salt and pepper if necessary. Return the vegetables and heat everything through. Add the beans sprouts and shrimps to the rice and cook for 30 seconds- 1 minute.

When ready to serve, either divide the rice among the plates or transfer to a large serving dish. Top with the sliced eggs and chili. Enjoy!




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