Asian-Style Red Rice with Mixed Vegetables Stir-Fry

Asian-Style Red Rice with Mixed Vegetables Stir-Fry Recipe

My uncle (the one who likes angel hair pasta) has been trying to convince me and Lulu to switch to red rice. Red rice is unpolished rice. It is short-grained, non-glutinous and has a maroon-red color. I've been giving Lulu brown rice with his meals for health reasons, but apparently red rice has a greater source of vitamin B, fiber and iron. 

Cooked red rice has a nutty aroma and is a lot chewier than regular white rice. Just make sure you cook red rice slightly longer than any other rice, such as brown rice.

I stir-fried the rice with some mixed vegetables to enhance the flavors. I added edamame for extra proteins. It's the perfect side dish for poultry or steamed fish.


Yields: 8

3-1/2 cups red rice
4 tablespoons canola oil
1/2 serrano green chile pepper, chopped
1 yellow onion, chopped
1 shallot, thinly sliced
4 teaspoons garlic, finely minced
3/4 cup edamame beans, shelled
8 ounces baby carrots, chopped
1 (15-ounce) can baby corn, drained, cut in thirds
1 cup soy bean sprouts
4 baby bok choys, quartered
4 ounces baby bamboo shoots, sliced
2 tablespoons soy sauce
1 package enoki mushrooms
1/3 daikon turnip
1 tablespoon green onions, finely chopped
2 tablespoons cilantro, finely chopped
1 drizzle toasted sesame oil
1-1/2 teaspoons salt
1/4 teaspoon black peppercorns, freshly ground


Soaking the rice: Wash the rice throughly, discard any dirt. Place in a bucket, cover with water. Soak for at least 2 hours. Drain as much water as possible.

How to cook red rice: Fill about 4 quarts of water in a large pot. Bring to a boil. Add the soaked red rice. Bring the liquid back to a boil, then immediately lower the heat to a gentle boil. That way the rice is cooked all the way through evenly. Cook for about 8-9 minutes at a bubbly simmer. Add 1 teaspoon of salt half-way through the cooking process (it will bring the natural flavor of the red rice and the rice will be more tender). Keep stirring the rice every now and then so that the rice does not stick to the bottom of the pot. It may take longer than the cooking time written on the instructions of the package. Drain the liquid from the rice using a fine mesh colander. Do NOT rinse. Discard the liquid. Set aside.

For the edamame beans: Blanch the edamame beans in about a quart of salted boiling water. Cook for about 2 minutes. Strain and immediately transfer the beans into a cold water bath. Pat dry on a towel. Season with 1/4 teaspoon of salt. Set aside.

For the daikon turnip, baby carrots, bamboo shoots and baby corns:
Heat about a tablespoon of oil in a wok.  When the oil is hot ready, add 2 teaspoons of garlic. As the garlic becomes slightly golden, stir-fry the daikon. When the color is translucent, season with 1/4 teaspoon of sea salt. Cook for 1-2 minutes. Add the carrots and 1/4    cup of water. When all the liquid is evaporated. Add the bamboo shoots, baby corns and 2 teaspoons of soy sauce. Stir fry for about 1 minute. Transfer to a side platter.

For the edamame beans, baby bok choy, enoki mushrooms and soy bean sprout: In the same wok, drizzle a little more oil. Place the slices of serrano chile. This will help bring a nice fragrance to the dish. Add shallot and onion. Cook until slightly golden. Add baby bok choy. Quickly stir-fry for about 1-2 minutes. Add the edamame beans. Season with about 1/4 teaspoon of salt. This will help keep a nice green color. Add the enoki and mushroom and soy bean sprout. Stir-fry for about another minute. Transfer to another platter.

Assembly time:
In the same wok, add the remaining oil. Add the green onions. Stir fry them until it is fragrant. Add the rice and stir until each grain is evenly coated with oil. Spread the rice evenly over the wok and add the remaining soy sauce. Let it cook for about 2 minutes. Scrape any grains of rice that may be stuck on the wok with a silicone spatula. You know it's time to add the soy sauce when some of the grains of rice start popping and jumping up in the wok.

Add the daikon turnip, baby carrots, bamboo shoots and baby corns. Toss using 2 spatulas positioned on either side of the wok to prevent the food from sticking to the bottom. Cook for another minute. Tur off the heat. Add the edamame beans, baby bok choy, enoki mushrooms and soy bean sprout. Toss well. Add the coriander and finish with a dash of sesame oil and some pepper.

Serve with a fish or any white meat. I served mine with some soy sauce quails.



The soy sauce brings saltiness to the dish and a nice amber brown color. My favorite soy sauce is the Da Bo De brand. It has a very nice flavor and is not too salty. You can this particular suace in downtown San Jose, like at Dai Thanh Asian market on 420 S 2nd St, in San Jose. Well, it's not the prettiest. Don't expect to enter an Asian version of Whole Food, but it has all the fresh Vietnamese produce at a very reasonable price. This is one of the best "ethnic" grocery store in the area.

You can find red rice, canned baby corns, daikon turnip, baby bok choy, enoki mushrooms and baby bamboo shoots in any Asian stores.

I bought larger-sized soy bean sprouts at the Korean store.

I cut the carrots and turnips with a vegetable carving knife (you don't have to cut them this way; I just think it's pretty).

Red Rice Recipe

Published By: Jacqueline Pham on August 17, 2009.


[-] Foodie with Little Thyme! - Guest-cassie
I have not seen red rice before. I will be looking for it now. I'm always looking for a healthy grain.
Thanks for sharing.

cassie Website Link
[ Posted at 4:53 AM on 8/17/09 | Reply ]
[-] red rice it is - Guest-OysterCulture
this dish sounds delicious and nutritious, I confess to been rather staid about my rice selections when cooking at home, but I see I have to be more adventurous.

OysterCulture Website Link
[ Posted at 6:13 AM on 8/17/09 | Reply ]
[-] Red Rice Recipe - Guest-beyond
i like red rice very much, it has an interesting dimension brown rice doesn't. i love the fresh colors in this dish.

beyond Website Link
[ Posted at 7:33 AM on 8/17/09 | Reply ]
[-] Red Rice Recipe - Guest-zoe
Nice stir-fry! I like red rice because of its texture.

zoe Website Link
[ Posted at 8:22 AM on 8/17/09 | Reply ]
[-] Red Rice Recipe - Guest-TheDuoDishes566
Definitely never had red rice, but the color and nutty flavor make it sound like a great thing to try.

The Duo Dishes Website Link
[ Posted at 11:36 AM on 8/17/09 | Reply ]
[-] red rice - Guest-lisaiscooking
I've been eyeing red rice in grocery stores and have wanted to try it. This dish looks delicious, and now I'm inspired!

lisaiscooking Website Link
[ Posted at 1:03 PM on 8/17/09 | Reply ]
[-] Red rice - Guest-MJ
I enjoy your posts a lot. Very different foods, even though where I live getting many of the ingredients is impossible. But I'll shop online! Which brings me to red rice. Is there a brand you recommend? I saw red rice and red yeast rice (which looked interesting). But not much about red rice or sellers..

Any suggestions would be good, as the recipe looks like something I'd enjoy and enjoy making!


MJ Website Link
[ Posted at 1:55 PM on 8/17/09 | Reply ]
[-] Red Rice Recipe - Jackie
Hi MJ,

I buy red rice at Ranch 99 Market. They only sell one brand, but unfortunately I already transferred it to a container. I'm going back in a couple of days, and I'll get the name for you.
[ Posted at 8:45 PM on 8/17/09 | Reply ]
[-] Red Rice Recipe - Guest-Veron
What a delicious stir-fry and very colorful too!

veron Website Link
[ Posted at 5:48 PM on 8/17/09 | Reply ]
[-] cheffresco - Guest-cheffresco
I've never tried red rice - looks good though, especially w. the edamame!

cheffresco Website Link
[ Posted at 7:45 PM on 8/17/09 | Reply ]
[-] stir-fry - Guest-Michele
This looks really delicious!

Michele Website Link
[ Posted at 9:10 PM on 8/17/09 | Reply ]
[-] Red Rice Recipe - Guest-Jenofa2eatwrite
I've been curious about trying red rice. I wasn't aware of the health properties. Thanks so much for the clear instructions on cooking it!

Jen of a2eatwrite Website Link
[ Posted at 6:26 AM on 8/18/09 | Reply ]
[-] Colorful! - Guest-Parita
Looks so colorful and delicious!

Parita Website Link
[ Posted at 8:08 AM on 8/18/09 | Reply ]
Hi Jacqueline, I very much like the sound of red rice, I'm going to London soon, so I'll try to get some at the Asian Market, I haven't seen it round here. Great post! thanks for sharing..

lesley Website Link
[ Posted at 11:38 PM on 8/18/09 | Reply ]
[-] Just Tried It - YUM! - Guest-Don
I just made it now for dinner and the family LOVED it. Pretty easy to make, not much leftover.
[ Posted at 8:09 PM on 1/20/10 | Reply ]
[-] Red Rice Recipe - Guest-robtowles
i love asian food. just tried this one and family can't get enough of it. great recipe.

rob towles Website Link
[ Posted at 9:35 PM on 10/19/10 | Reply ]

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