I’ve been traveling so much lately I haven’t been too focused on eating healthy – let’s face it, when your on vacation you want to splurge! That being said, I figured it was time to cook something on the healthier side and knew that this Red Rice Stir Fry would fit the bill. I’ve never worked with red rice before and quickly realized that there are many varieties available – check out your local Asian market or Whole Foods – both have good selections of red rice. I decided to go with the Alter Eco brand, but have also heard good things about Thai Red Cargo rice. Red rice is a little sweet, packed with nutrients and absolutely delicious with the steak, leafy greens and cilantro. I can imagine that this would also taste great using salmon or shrimp in place of the steak.
- 1/2 cup red rice
- 1 cup water
- 3 tablespoons vegetable oil
- 2 garlic cloves, minced
- 6 oz. thinly sliced sirloin steak
- 1/2 large sweet onion, thinly sliced
- 1 1/2 tablespoons minced fresh ginger
- 4 cups thinly sliced dark leafy greens (Swiss Chard, Beet Greens or Kale)
- 1 cup fresh or thawed frozen peas
- 2-3 tablespoons soy sauce
- freshly ground pepper (preferably, white pepper)
- 1/4 cup chopped cilantro
- lime wedges, for serving
In a small saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook over low heat for about 25 minutes, until the rice is tender and the water is absorbed. Spread the rice out on a baking sheet and let cool.
In a skillet or wok, heat 1 tablespoon of the oil until shimmering. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the sirloin, season with salt and cook, turning once, until browned, 1 minute; transfer to a plate.
Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook over moderate heat, stirring occasionally until softened – about 6 minutes. Mix in the greens and stir-fry over high heat until wilted, about 1 minute. Stir in the rice and peas, then the soy sauce and steak and mix well. Season with salt and pepper and transfer to a bowl. Garnish with the cilantro and serve with lime wedges.
original recipe found here