Quick Stir Fry with Black Rice
Quick Stir Fry
with Black Rice and Mushrooms
Shrimp + Saffron RiceBlack Bean SpreadGluten-Free QuesadillasSpicy Black Bean SoupMillet Salad with Pickled OnionsKorean-Style Grilled Flank SteakArugula Peach Corn SaladArugula, Radicchio + Fennel SaladHearty Sprouted Lentil Stew10-Minute HummusLemony Fava Bean Dip with Mint

Quick Stir Fry

with Black Rice and Mushrooms


Serves 2
  • 2 tablespoons vegetable oil (or light olive oil), divided
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 tablespoon minced fresh ginger
  • 8 to 10 ounces shiitake mushrooms
  • 1 tablespoon soy sauce, plus additional for seasoning
  • 1 teaspoon sesame oil
  • 2 cups baby spinach
  • 1 cup cooked black (or brown) rice
  • 1/2 cup shredded, roasted chicken (optional)
Recipe by Anna Watson Carl
Photo by: Signe Birck


Sample step.
Read More


This is a great way to use up extra cooked rice. You can substitute brown rice if you don’t have black.

In a large wok, heat the oil over medium high heat. Saute the garlic and ginger for one minute until fragrant and beginning to brown. Add the mushrooms, and toss to coat. Add the soy sauce and stir to combine. Let cook for 5 minutes or so, until softened. Drizzle with sesame oil and toss to coat. Season with a little salt if desired. Remove the mushrooms to a bowl. (These can be made in advance.)

Heat the remaining oil in the same wok. Add the spinach, and stir fry until wilted, 2 – 3 minutes. Add in the rice, mushrooms, and chicken (if desired), stirring to combine. Season to taste with soy sauce.

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity