Lunch: Black Rice Stir-Fry

Not your average stir-fry: Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious dinner plate. Plus, spoonful for spoonful, the dark grain has more anthocyanin antioxidants than blueberries. Japanese eggplant brin

This recipe includes fertility superfoods such as:

Kale

Health and fertility benefits of Black Rice Stir-Fry

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

3 tbsp. vegetable oil
12 oz. firm tofu
Coarse salt
1 Japanese eggplant
2 tbsp. minced fresh ginger
2 clove garlic
3 scallions
1/4 head red cabbage
1/2 bunch purple kale
2 c. cooked black rice
1 tsp. Sriracha sauce
1 tbsp. low-sodium soy sauce
2 tbsp. fresh lime juice

Instructions

Preheat a wok over medium-high heat for 1 minute. Add 1 tablespoon oil, swirling to coat. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender, about 4 minutes. Remove and set aside. Add remaining tablespoon oil and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender, about 3 minutes.
Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
Remove from heat; stir in lime juice. Garnish with scallion greens. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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