Serve this simple recipe with baked salmon, baked chicken breasts, or with a large green salad as a main dish. The key to a good stir-fry is to use cold or room temperature cooked rice. I usually make this recipe with whatever leftover rice we have, but black rice is my favorite! Black rice is high in antioxidants called anthocyanins; these are also found in black beans, purple cauliflower, blueberries, black currants—basically any plant food with a dark blackish-purple or blue color.
Preparation Note
You'll need 4 cups of cooked black rice for this recipe. At least an hour before making this recipe, or up to a day beforehand, cook 2 cups of black rice and allow it to cool completely before using in the stir fry.
Ingredients
2 tablespoons
avocado oil
2 tablespoons
finely chopped
fresh ginger
1 bunches
green onions
cut into 2-inch pieces
4 small
carrots
sliced into thin diagonals
8 cups
chopped
bok choy
½ teaspoons
sea salt
4 cups
cooked
black rice
2 teaspoons
coconut vinegar
½ cups
pumpkin seeds
toasted