Black Bean Fried Rice

I love this recipe as a main course or a side dish. It is packed with good foods to keep you fueled for a long time. It is also a wonderful way to use up leftover rice and veggies. And a bonus…it’s budget friendly!

Black beans are loaded with plant-based protein and fibre making them ideal for balancing blood sugar levels and keeping you feeling full longer. They also contain a wide range of essential vitamins and minerals such as iron, calcium, potassium, and phosphorus.

Rice combined with black beans offers all of the amino acids needed to provide a complete protein. This makes for a meatless meal with a full protein load. Brown rice can serve as a source of B vitamins as well as magnesium, manganese, potassium, zinc, and iron.

Eggs are considered to be one of the most nutritious foods on the planet! They contain nearly every nutrient we need in some amount, notably omega-6 and omega-3s and have high quality complete protein. Sourcing eggs from a neighbor or local farm is likely to provide much denser and well-rounded nutrition than factory-farmed options at the store, in some cases by nearly 20 times.

Coconut oil is a saturated fat that provides essential energy, supports cell structure and assists in the production of hormones. It also helps with the absorption on vitamins.

Overall, this combination of protein, fibre and complex carbohydrates will provide you with a slow-digesting meal to keep you feeling full without spiking blood sugar levels.

I have included quantities in this recipe, but this dish can really be made with whatever you’ve got. These are the amounts I generally use, but they can all be adjusted to your amount of ingredients, preferences, and the size of batch you’d like to make.

Start by cooking your rice according to package directions. Leftover rice will also work great for this recipe. Feel free to use your favorite type of rice, I prefer brown but have made this recipe with white, wild and basmati as well.

Crack the eggs in a bowl, add a little water or milk, salt, pepper, and garlic. Use a fork to whisk and break up the yolks. Add this mixture to a large pan or a wok with oil over medium heat. Stir and break up eggs periodically during cooking to create scrambled eggs.

While the eggs are cooking, rinse and drain the beans and prep the veggies. If you are using fresh veggies, you may want to partially cook them. I find steaming them works great. Leftover or frozen veggies can be added directly to the pan.

Pretty much any veggie will work in this dish. I’ve used the basics like peas and carrots, cauliflower, broccoli, cabbage, bell peppers, and even edamame.

When the eggs are nearly cooked, add the beans and veggies and fry for 2-3 minutes.

Add some more oil to the pan, it will probably look like too much but don’t worry. Allow the oil to heat for a minute or so and then add the cooked rice. Mix this well and add salt, pepper, garlic, and any other seasonings you choose.

Increase the heat to medium-high and stir every few minutes. Soy sauce can be added at this stage as well. Continue to cook until some of the rice and beans begin to get crispy. I find myself tasting and adding seasonings throughout this step.

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