Black Vegetable Fried Rice

AJI-SHIO® Garlic Seasoning Mix


Black Rice
  • 2 cups (360g) Black rice, washed
  • 3 cups (750ml) Water
Scrambled Egg
  • 1 tsp. (5ml) Coconut oil
  • 2 pcs. (100g) Eggs, beaten
  • 1 tsp. (5ml) Coconut oil
  • 2 Tbsps. (18g) Garlic, minced
  • 1/4 cup (22g) Shishito pepper or Green chili, diced
  • 1/4 cup (37.5g) Red bell pepper, diced
  • 1/4 cup (37.5g) Eggplant, diced
  • 1/4 cup (37.5g) Baby corn, diced
  • 1 Tbsp. (15ml) Soy sauce
  • 1 tsp. (5ml) Sesame oil
  • 1/4 tsp. (1.2g) Salt, coarse
  • 1/4 tsp. (0.6g) Black pepper, ground
  • 1 pack (18g) AJI-SHIO® Garlic Seasoning Mix
  • 1/2 cup (48g) Green onion, chopped (optional)


  1. STEAM. In a rice cooker, cook black rice with water until done. Let cool then set aside.
  2. FRY. In a wok, heat oil. Pour in eggs then scramble while breaking it up. Set aside.
  3. SAUTÉ. In the same wok, heat oil. Sauté garlic and shishito pepper until aromatic. Add bell pepper, eggplant, and baby corn. Mix well until cooked.
  4. TOSS. Add scrambled egg, black rice, soy sauce, sesame oil, salt, pepper, and AJI-SHIO® Garlic. Toss well.
  5. SERVE. Transfer to a serving plate. Garnish with green onion. Serve and enjoy.

Cooking Tips

Soak black rice for 1 hour before cooking. This speeds up the cooking and ensures a more tender rice.

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ajinomoto cooking_time  Cooking Time: 60 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 8 ajinomoto size  Serving size: 1 cup Black Vegetable Fried Rice (159g)

Products Used

AJI-SHIO® Garlic Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Black rice, compared to other types of rice, contains more Antioxidants that protects our cells from damage and inflammation.


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