Forbidden Fried Rice

Forbidden fried rice with asparagus, shiitake mushrooms, and steamed edamame. This hearty plant-based meal is a great way to use black rice!

Last Year True Food Kitchen had a Kimchi Fried Rice on the spring menu that had me completely captivated. 

The next time M and I visited I ordered it without hesitation, substituting tofu for the jammy egg on top. 

Friends, it was amazing.

I loved the untraditional combination of forbidden black rice, asparagus, and mushrooms with heat of kimchi. 

So, I set out to create a recipe like this for our archives, so we can share in the deliciousness of this union of flavors. 

I decided against making this a kimchi fried rice and instead made a Forbidden Fried Rice, because kimchi isn’t for everyone and sometimes they aren’t even vegan…

(Read the label for the addition of fish sauce!!!).

Plus, you can always add kimchi on top. Smiley face. 

So, here is my favorite rendition of Forbidden Fried Rice, made spring-y and seasonal with asparagus, shiitake mushrooms, and steamed edamame. 

Instead of kimchi, I paired it with a vibrant spicy sriracha aioli for a little kick. 

This hearty plant-based meal is a great way to use black rice for a weeknight dinner!

What You Need to Make Forbidden Fried Rice

Here’s what you need:

• avocado oil
• white onion
• asparagus
• shiitake mushrooms
• coconut aminos
• steamed edamame
• forbidden black rice
• chili garlic paste 
• green onion
• lime

That’s it!

 

How to Make Forbidden Fried Rice

This forbidden fried rice requires a few steps but is easy to whip up in one pan. 

The first step is to ensure that you have cooked forbidden black rice on hand.

While you can theoretically use any rice for this recipe, the black rice *makes* this dish, so I highly recommend using it. 

The sweet nutty flavor and sticky quality of rice pairs perfectly with the asparagus and mushrooms! 

Note: The rice doesn’t need to be cooled or old to incorporate into this recipe. 

I usually incorporate freshly cooked rice into mine! 

Sauté the Onions

Add 1 tsp of avocado oil to a large skillet over medium-high heat.

Once the oil is warm, add in the diced onion and white parts of the green onion.

Cook until the onions are fragrant and just fork tender.

Remove the onions from the pan and transfer them to a small bowl. 

Brown the Mushrooms

To the same pan, add the shiitake mushrooms with a tsp of avocado oil.

Cook for another 3 to 4 minutes on medium-high, until the mushrooms start to release their juices.

Add 1 TBPS of coconut aminos.

Once the moisture is gone, reduce the heat to medium and continue cooking for an additional 5-6 minutes, or until the mushrooms are lightly browned on all sides.

Transfer the mushrooms to the bowl with the cooked onions.

Cook the Asparagus

To the same pan, add the diced asparagus with the last tsp of avocado oil.

Cook the asparagus over medium-high heat for 5-8 minutes, or until the pieces are vibrant green and fork tender, with light browning on the sides.

Add 1 TBSP of coconut aminos when they’re almost done cooking.

Put Everything Together

This is where we start to add everything together, still using the same pan! 

Add back in the cooked mushrooms and onion and stir everything together.

Add in the cooked black rice and the last tablespoon of coconut aminos and stir well to combine.

Cook for another 2 minutes.

Add in the chili garlic paste, green onion, and fresh squeezed lime and stir-fry until the contents are well-combined and warmed throughout, or another 1 to 2 minutes. 

What You Need to Make Spicy Sriracha Aioli

While this forbidden fried rice is delicious as is, I love it even more with spicy sriracha aioli on top. 

I was actually testing this sauce for another recipe entirely, and drizzled it on this dish on a whim to use it up.

I’m so glad I did, because it makes the flavors top and adds amazing creaminess. 

Here’s what you need:

• vegan mayo
• sriracha
• coconut aminos

That’s it!

How to Make Spicy Sriracha Aioli

The spicy sriracha aioli is also easy to whip up without any equipment!

You just need a small bowl and a spoon. 

To make the spicy sriracha aioli, add all of the ingredients to a small bowl and whisk it up until it’s smooth and creamy. 

Taste the mixture and add more sriracha for spicier aioli or more coconut aminos for salt. 

The sauce should be thick and spoonable. 

How to Serve Forbidden Fried Rice

Serve the fried rice warm with optional toppings.

Here’s what you need for serving:

• green onion or chives
• spicy sriracha aioli
• sesame seeds

I personally love love sliced green onions, spicy sriracha aioli, and sesame seeds.

M loves to top his with a big forkful of kimchi and sometimes a fried egg. 

If you’re looking to add more vegan protein to this meal, try adding baked tofu or tempeh on top, or double the amount of steamed edamame. 

Notes on Meal Prep

Store any leftovers in an airtight container in the refrigerator for up to one week and reheat in the microwave or on the stovetop before serving.

I found this recipe worked *really* well for a meal prep dinner! 

Be sure to store the spicy sriracha aioli and fried rice separately, then add the aioli once you’ve reheated the rice.

Reheat portions in the microwave and top them with green onion, spicy sriracha aioli, and sesame seeds just before serving. 

You can keep the fried rice in one large container or portion them into smaller containers for meal prep. 

Enjoy!

More Vegan Rice Bowls

• Vegetable Quinoa Fried Rice With Edamame

• Cauliflower Rice Veggie Burger Bowl

• Turmeric Cauliflower Rice Bowls With “Eggy” Tofu 

• Sweet Potato & Forbidden Rice Power Bowls

• Broccoli Lime Rice & Black Bean Burrito Bowls

• Lentil & Winter Squash Cauliflower Rice Power Bowl

• Rainbow Rice Noodle Bowls With Miso Tahini Dressing

• Cauliflower Rice Tabbouleh Bowls 

• SunButter Quinoa Fried Rice

I Want to Hear From You

If you make this Forbidden Fried Rice recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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