Fried black rice with beetroot kimchi

Fried black rice with beetroot kimchi

Total: 50 min. | Active: 50 min.
vegan, lactose-free
Nutritional value / people: 375 kcal
, Fat: 12 g
, Carbohydrate: 49 g
, Protein: 12 g

Fried rice is usually served as an accompaniment and rarely as the main component of a dish – not with this recipe though! Instead of white rice, I'm using black rice to give the dish a special twist. I'm serving it with beetroot kimchi, which goes beautifully with the nutty flavour of the rice.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To cook the rice

200 g Venere rice (black rice)
salted water, boiling

Fried rice & vegetables

1 tbsp coconut oil
1 spring onion incl. green part, cut into rings, greens set aside
2 garlic cloves, finely chopped
1 cm ginger, finely grated
400 g broccoli, cut into small florets
200 g frozen peas, slightly defrosted
4 tbsp soy sauce
2 tbsp sesame oil

To serve & garnish

1 tbsp sesame seeds
300 g Beetroot Kimchi (Karma)
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How it's done

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To cook the rice

Cook the rice in boiling salted water for approx. 40 mins. until just soft, drain, cover and set aside.

Fried rice & vegetables

Heat the oil in a frying pan. Sauté the spring onions, garlic and ginger for approx. 3 mins. Turn up the heat. Add the broccoli and the reserved rice, stir fry for approx. 3 mins. Add the peas, soy sauce and sesame oil, fry for approx. 3 mins., stirring occasionally.

To serve & garnish

Plate up the fried rice, garnish with the sesame seeds and reserved onion greens. Serve with the kimchi.

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