Black Seafood Fried Rice

If you’re looking for a new easy mid-week dish, this is the one for you. A fantastic take on the traditional fried rice using these wonderfully dark, nutty and smokey grains.  I have to say I don’t often blow my own trumpet, but every time I devour a mouthful of this dish with the aromatic rice and sweet, delicious seafood all brought together by the asian flavours, I am in foodie heaven.  Make the rice the day before and you can throw dinner on the table in 15 minutes.

Prep Time: 10 minutes

Cook time: 25 minutes

Serves: 4-6


2 eggs, lightly beaten
2 cloves garlic, crushed
salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp sesame oil
½ tsp chilli flakes
500g seafood marinara (drain off any water)
*2 cups cooked black rice, cold
2 tbsp soy sauce
1 tsp fish sauce
4 spring onions, thinly sliced
handful coriander & parsley chopped (more for garnish)
1 lemon, juice only


Season beaten eggs with 1 clove garlic, salt and pepper.

Lightly grease a large frying pan, when hot pour in the eggs, ensuring the bottom of the pan is completely coated. Cook for 2 – 3 minutes, until golden and brown, remove from the pan and gently place on a plate.

Once cool, roll up and slice into thin ribbons, set aside.

Pour olive and sesame oil into the pan. When nice and hot add the remaining garlic, chilli and seafood marinara, cook for 3 – 5 minutes, tossing in the seasoned oil, then add the rice, soy and fish sauce and spring onions. Cook for a further 5 minutes.

Add the sliced egg and herbs, toss gently, season with salt and plenty of black pepper then squeeze over the lemon juice.

Garnish with remaining herbs and serve immediately.

*To cook the rice, place in a sieve and wash in running water, pop into a saucepan, add 400ml water, season with salt and pepper. Bring to a boil, stir, then cover and reduce to a simmer. Cook until a rice grain is soft between finger and thumb.