While the benefits of black rice have been touted in recent years, it used to be forbidden for anyone except for the emperor and royal family to eat, according to the forthcoming graphic novel cookbook, “Buddha Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes: A Graphic Cookbook—26 Recipes & Stories” by Ying Chang Compestine.
The dark, nearly black-hued rice strain contains more than 23 antioxidants and is gluten-free. It also is a good source of protein, fiber and iron. Like brown rice, forbidden rice requires a little more water and time to cook than white rice.
“In this dish, the black rice, red cranberries and colorful vegetables make a pleasing contrast that will cheer your spirits and brighten your table!” the Lafayette author writes in the cookbook.
Forbidden rice is so named because historically, only the emperor was permitted to eat it, according to Ying Chang Compestine’s forthcoming graphic novel cookbook about Chinese dishes. Fortunately, that’s changed. Now anyone can enjoy the black rice. (Courtesy Vivian Truong/Chronicle Books)
Forbidden Rice with Eggs and Almonds
Note: Cook the forbidden rice, following package directions, before you begin the recipe.
Serves 4
INGREDIENTS
2 large eggs, lightly beaten
1½ teaspoons soy sauce, plus more as needed
2 teaspoons sesame oil
1 green onion, sliced
1 tablespoon olive oil
4 ounces ham, cut into ½-inch cubes
2 ounces fresh shiitake mushrooms, stemmed, caps cut into 1-inch wide slices
1/4 cup green peas, fresh or frozen
1½ cups cooked black rice
Garnishes: 2 green onions, white parts only, sliced
1/4 cup toasted almonds
1/4 cup dried cranberries
DIRECTIONS
In a medium bowl, beat together the eggs, soy sauce and sesame oil until well blended. Stir in the green onion and set aside.
In a nonstick sauté pan set over medium-high heat, heat the olive oil and swirl to coat. Pour in the egg mixture. Cook, without stirring, until the egg is softly set. Break up the egg with a spatula.
Add the ham, shiitake mushrooms, peas and cooked rice.
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Cook, stirring, until the rice mixture is heated through. Season with additional soy sauce to taste. Garnish with the sliced green onion whites, almonds and cranberries. Serve hot.
To store, seal leftover rice in an airtight container and refrigerate for up to 3 days.
Excerpted from “Buddha Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes: A Graphic Cookbook—26 Recipes & Stories” by Ying Chang Compestine, © 2025. Illustrated by Vivian Truong. Published by Chronicle Books.
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