Easy & Healthy Forbidden Fried Rice: A Flavorful Vegan Weeknight Meal with Asparagus & Shiitake

Discover the magic of forbidden black rice in this vibrant, plant-based fried rice recipe featuring tender asparagus, earthy shiitake mushrooms, and nutrient-rich edamame. Perfect for a hearty weeknight dinner!

Last year, True Food Kitchen’s spring menu introduced a Kimchi Fried Rice that captured my attention entirely. It was an intriguing blend of flavors and textures, promising a delightful culinary experience. The moment M and I returned, I knew exactly what I was ordering. I enthusiastically requested the kimchi fried rice, opting for tofu instead of the traditional jammy egg to keep it plant-based. Friends, it was truly an incredible dish.

What I particularly loved was the innovative and untraditional combination: the distinct, slightly sweet and nutty flavor of forbidden black rice, the fresh crispness of asparagus, the umami depth of mushrooms, all brought together with the spicy kick of kimchi. This unique fusion inspired me to recreate something similar in my own kitchen, a recipe that could be a staple in our archives and shared with everyone to enjoy its deliciousness.

While the kimchi fried rice was fantastic, I decided to take a slightly different approach for my version, creating a “Forbidden Fried Rice” instead. My reasoning was simple: kimchi isn’t always for everyone, and it’s crucial to note that some varieties aren’t even vegan due to the addition of fish sauce (always remember to read the labels!). By making it a Forbidden Fried Rice, I ensured a recipe with broader appeal and guaranteed vegan-friendliness from the start. Plus, for those who love kimchi, it can always be added as a delightful topping after the fact!

So, here it is: my absolute favorite rendition of Forbidden Fried Rice. I’ve given it a fresh, seasonal touch by incorporating vibrant asparagus, savory shiitake mushrooms, and sweet, steamed edamame. Instead of relying on kimchi for heat, I’ve paired this dish with a homemade, incredibly vibrant, and creamy spicy sriracha aioli, which adds just the right amount of zing and richness. This satisfyingly hearty, entirely plant-based meal is an excellent way to elevate black rice and transform it into a quick and delicious weeknight dinner!

Essential Ingredients for Forbidden Fried Rice

Creating this flavorful Forbidden Fried Rice requires a selection of fresh and pantry-friendly ingredients. Each component plays a vital role in building the dish’s unique taste and texture profile. Here’s a detailed list of what you’ll need to gather:

• Avocado oil: A high smoke point oil perfect for stir-frying.
• White onion: Provides a sweet aromatic base when sautéed.
• Asparagus: Adds a fresh, slightly bitter, and crisp texture, making it ideal for a spring-inspired dish.
• Shiitake mushrooms: Delivers a rich, earthy, and umami flavor that perfectly complements the rice.
• Coconut aminos: A soy-free alternative to soy sauce, offering a savory, slightly sweet depth.
• Steamed edamame: Adds a pop of color, a tender bite, and extra plant-based protein.
• Forbidden black rice: The star of the show, known for its beautiful dark color, nutty flavor, and slightly sticky texture.
• Chili garlic paste: For a customizable level of heat and robust garlic flavor.
• Green onion: Both white and green parts are used for flavor and garnish.
• Lime: A squeeze of fresh lime juice brightens all the flavors.

That’s all you need to create this incredibly delicious and satisfying meal!

 

Crafting Your Forbidden Fried Rice: A Step-by-Step Guide

While this forbidden fried rice recipe involves a few distinct steps, rest assured that it’s surprisingly simple to prepare, primarily utilizing just one pan for convenience. The key to a smooth cooking process is preparation, so let’s get started. The first and most crucial step is to ensure you have cooked forbidden black rice readily available. You can cook it fresh just before starting or use leftover rice from a previous meal.

Although you could theoretically substitute other types of rice, forbidden black rice is truly what makes this dish exceptional. Its unique sweet, nutty flavor, combined with its slightly sticky yet firm texture, pairs exquisitely with the asparagus and mushrooms. It adds an earthy richness and beautiful color that elevates the entire experience. Don’t worry about needing “day-old” or chilled rice, which is often recommended for traditional fried rice; for this recipe, freshly cooked rice incorporates beautifully and delivers fantastic results!

Here’s how to bring all these delicious components together:

Sautéing the Aromatic Onions

Begin by adding 1 teaspoon of avocado oil to a large skillet or wok, placing it over medium-high heat. Allow the oil to become warm and shimmering, indicating it’s ready for cooking. Next, add the finely diced white onion and the white parts of your green onions to the pan. Sauté these aromatics, stirring frequently, until they become wonderfully fragrant and just fork-tender, taking on a translucent appearance. This step lays a foundational layer of flavor for the entire dish. Once cooked to perfection, carefully remove the onions from the pan and transfer them into a small bowl, setting them aside for later.

Browning the Umami-Rich Shiitake Mushrooms

Using the same pan (no need to clean it!), add another teaspoon of avocado oil along with the sliced shiitake mushrooms. Cook the mushrooms over medium-high heat for about 3 to 4 minutes. During this time, you’ll observe them beginning to release their natural juices, which is a sign of their flavor developing. At this point, add 1 tablespoon of coconut aminos to the pan. Continue cooking until all the released moisture has evaporated. Then, reduce the heat to medium and allow the mushrooms to cook for an additional 5-6 minutes, or until they achieve a beautiful, light brown color on all sides, indicating they are perfectly caramelized and tender. Once done, transfer these delicious browned mushrooms to the bowl containing the cooked onions.

Perfectly Cooking the Asparagus

Return to the same skillet, adding the last teaspoon of avocado oil. Introduce the diced asparagus, ensuring the woody ends have been snapped off for the best texture. Cook the asparagus over medium-high heat for approximately 5-8 minutes. The goal is for the asparagus pieces to turn a vibrant green and become fork-tender, with a slight, appealing browning on their sides. Just as they are nearing completion, add 1 tablespoon of coconut aminos to infuse them with extra savory flavor. This quick cooking method ensures the asparagus retains its delightful crunch and bright color.

Bringing All the Flavors Together

Now comes the exciting part – combining all the meticulously prepared ingredients into one harmonious and delicious fried rice, still utilizing that single, convenient pan! This minimizes cleanup and maximizes flavor development as each component contributes to the pan’s seasoned surface.

First, return the cooked mushrooms and onions to the pan with the asparagus. Give everything a good stir to ensure it’s evenly distributed and starts to warm through.

Next, add the star of the dish: the cooked forbidden black rice, along with the final tablespoon of coconut aminos. Stir everything together thoroughly, ensuring the rice is well coated and integrated with the vegetables. Continue to cook for another 2 minutes, allowing the flavors to meld beautifully.

Finally, incorporate the chili garlic paste (adjusting the amount to your preferred spice level), the vibrant green parts of the sliced green onion, and the steamed edamame. Squeeze in the fresh lime juice for a bright, zesty finish. Stir-fry for another 1 to 2 minutes, ensuring all contents are well-combined, perfectly warmed throughout, and infused with these incredible final touches. Your Forbidden Fried Rice is now ready to be savored!

Crafting the Creamy Spicy Sriracha Aioli

While this Forbidden Fried Rice is undoubtedly delicious on its own, I’ve found that a drizzle of spicy sriracha aioli takes it to an entirely new level of culinary delight. The story behind this aioli is quite serendipitous: I was actually developing it for a completely different recipe when, on a whim, I decided to try it with this fried rice to simply use it up. I am incredibly glad I did! The aioli doesn’t just add a fantastic creamy texture; it also introduces a bright, spicy, and tangy counterpoint that truly makes the flavors pop and enhances the overall richness of the dish.

Here’s what you need for this simple yet transformative condiment:

• Vegan mayo: Forms the creamy base of the aioli.
• Sriracha: Provides the signature heat and vibrant flavor.
• Coconut aminos: Adds a touch of savory depth and balances the spice.

That’s all it takes to whip up this irresistible topping!

Whipping Up the Spicy Sriracha Aioli

Just like the fried rice itself, this spicy sriracha aioli is incredibly easy to prepare and requires absolutely no special equipment – just a small bowl and a spoon are all you need! It comes together in mere minutes, making it the perfect last-minute addition to elevate your meal.

To make the spicy sriracha aioli, simply add all of the listed ingredients – vegan mayo, sriracha, and coconut aminos – into a small bowl. Using your spoon or a small whisk, stir vigorously until the mixture is completely smooth, creamy, and beautifully emulsified. Once combined, taste the aioli. This is your opportunity to customize it to your preference: if you desire more heat, add an extra dash of sriracha; if you prefer a saltier or more savory profile, a bit more coconut aminos will do the trick. The finished sauce should have a thick, luxurious consistency that is easily spoonable or drizzleable, perfect for topping your fried rice.

Serving Suggestions for Your Forbidden Fried Rice

Once your delicious Forbidden Fried Rice is prepared, serve it warm to fully appreciate its vibrant flavors and textures. The beauty of this dish lies not only in its core ingredients but also in the delightful additions you can choose for serving, which allow for personal customization and an enhanced dining experience.

Here’s what you might consider for serving and optional toppings:

• Fresh green onion or chives: Finely sliced, these add a fresh, pungent bite and a burst of color.
• Spicy sriracha aioli: A generous drizzle of the homemade aioli is highly recommended for its creamy texture and spicy kick.
• Sesame seeds: A sprinkle of white or black sesame seeds adds a lovely nutty flavor and a touch of elegance.
• Fresh lime wedges: For an extra squeeze of bright acidity right before eating.

I personally adore topping my fried rice with a generous amount of sliced green onions, a liberal drizzle of the creamy spicy sriracha aioli, and a sprinkle of toasted sesame seeds. This combination creates a perfect balance of flavors and textures.

For those who love extra savory elements, M often enjoys his topped with a big forkful of fermented kimchi and sometimes even a fried egg (if not strictly vegan). If you’re looking to boost the vegan protein content of this meal, consider adding baked tofu or tempeh on top, or simply double the amount of steamed edamame incorporated into the rice. This dish pairs wonderfully with a light salad or a simple miso soup for a complete meal.

Meal Prep Made Easy: Notes on Storing Leftovers

This Forbidden Fried Rice recipe is not only delicious freshly made but also works exceptionally well for meal prep, making your weeknights easier and more flavorful.

To store any leftovers, simply transfer the cooled fried rice into an airtight container and refrigerate it. It will maintain its freshness and flavor for up to one week. When you’re ready to enjoy it again, reheat it gently in the microwave or on the stovetop until thoroughly warmed through.

A crucial tip for meal prepping this dish is to store the spicy sriracha aioli separately from the fried rice. This prevents the aioli from becoming absorbed into the rice and helps maintain its creamy consistency. Once you’ve reheated your portion of fried rice, then you can add a fresh dollop of aioli just before serving. For ultimate convenience, you can either keep the entire batch of fried rice in one large container or divide it into smaller, individual meal prep containers, ready for grab-and-go lunches or quick dinners. Don’t forget to top with fresh green onion and sesame seeds after reheating for that delightful final touch. Enjoy your delicious and convenient prepared meals!

Explore More Vegan Rice Bowls

If you loved this Forbidden Fried Rice, you’ll be thrilled to discover more delicious and nutritious plant-based rice bowl recipes. These options are perfect for expanding your culinary repertoire, whether you’re looking for quick lunches, satisfying dinners, or creative ways to incorporate more vegetables and grains into your diet.

• 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 embark on the culinary adventure of making this Forbidden Fried Rice recipe, I would absolutely love to hear about your experience! Your feedback helps me create even more delicious and inspiring recipes.

Please be sure to leave me a comment, rating, and review directly on this post. Your insights are invaluable and truly appreciated.

Additionally, give me a shout on Instagram and use #floraandvino to share your beautiful creations with our community. I love seeing your personalized versions!

Don’t forget to check out my Pinterest page to pin more delightful recipes like this one, saving them for future culinary inspiration.

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XO Lauren

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