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Fried rice is one of the most versatile staple dishes in Asian cuisine and traditionally made with white rice. It can be eaten as a snack, or as part of any meal. If you want it light and fluffy as opposed to stodgy, use day old cooked rice, where the moisture has been absorbed into the grains.

Black Venus rice is one of my latest favourite finds. This is a whole grain rice with a dark purple hue and a delicious nutty flavour. It is known in China as ‘forbidden rice’ or ‘Emperor’s rice’ – grown for the Emperor and his court in the 18th century. Rich in fibre, minerals, antioxidants and with a host anti-inflammatory properties, this beautiful rice is set to become a real star in 2017.

The black Venus rice I used in this recipe comes from Piedmont, Italy. You will find it in your local health store. A little word of warning: rinse this rice really well as it leaves a black scum in your saucepan which it is rather hard to remove.

Serves 2


  • 2 eggs, organic or free range, beaten
  • 20 grams finely shredded wintergreens: kale, spinach, chard etc.
  • 220 grams pre-cooked black venus rice
  • 1 tomato, seeded and cut into strips
  • 2 teaspoons fish sauce
  • 2 teaspoons tamari soya sauce
  • ½ teaspoon coconut sugar
  • ¼ teaspoon cracked black pepper
  • 50 grams white onion, cut in thin slices
  • 40 grams spring onion, cut in 2cm lengths
  • 10 grams (1/2) red chilli, seeded and finely diced
  • 1 tablespoon coconut oil or sesame oil
  • 50 grams frozen peas
  • 50 grams frozen sweet corn
  • Small handful coriander, finely chopped
  • Small handful of broken cashew nuts or peanuts, lightly toasted
  • Vegetarian
  • Low GI
  • Gluten Free
  • Diabetic Friendly
  • Dairy Free
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  1. Place heavy pan over medium heat. Spread cashew nuts evenly on pan, then after about 30 seconds stir for about 2-3 minutes or until they become fragrant, taking care not to burn any. Transfer to parchment paper to cool down. Set-aside until ready to use.
  2. Heat a deep pan or wok, add coconut oil and let it melt. Add beaten egg and lightly cook for about 30-60 seconds. The egg should move on pan when you shake it. Turn over with a palate knife and cook other side for 30 seconds. Remove from pan, allow to cool slightly then roll into a cigar shape, cut into thin ribbons and set aside.
  3. Add shredded kale and gently stir till it wilts. Add pre-cooked rice and stir until rice separates, then add tomatoes and stir for 30 seconds. Next add fish sauce, tamari soya sauce, pepper, sugar and stir for 30 seconds.
  4. Add white onion, spring onion, peas, sweet corn and chilli – cook briefly while mixing gently.
  5. Gently stir in chopped coriander, toasted cashew nuts and shredded egg. Serve at once.

Maggie's Tips

  • To adapt this recipe: Use 200 grams raw prawns or tofu or chicken. Stir-fry in just after egg and before kale, allowing about 1 minute to seal the ingredient of choice. Continue then with rice and onion mixture.
  • Remember use wholegrain rice if possible. If you cannot source the black Venus rice, use wholemeal brown rice instead – weight for weight Follow instructions on packet for cooking.
  • Rinse this rice really well (3-4 times). It leaves a black scum in your saucepan, which it is rather hard to remove.