No, not burnt or wild rice, but "purple" black fried rice! Yum

I was hungry and needed to use up veggies and leftover rice: Fast Fried Rice!  I usually make it with brown rice or purple (black) rice. If I eat white rice, I sprinkle in toasted wheat germ!

Here are a few Fried Rice Tips (that I shared with a customer at Goodness Grocery, a great new natural, organic food store in Smyrna, finally! It’s in the same shopping center as L’Thai West – Organic Thai Cuisine, another gem.)

• Use leftover, not fresh rice (too sticky/wet)
• Use nonstick, ceramic or seasoned cast iron wok or skillet
• Try Sushi Fried Rice for a change
• Add scrambled, seasoned egg (garlic powder, salt, pepper) and scallions for classic Chinese dish
• Don’t need a lot of oil, especially in non-stick or seasoned cast iron skillet
• Add toasted wheat germ and diced veggies to make white rice healthier
• Add salt, not soy sauce. Chinese folks eat white fried rice, not Americanized brown-colored fried rice
• For tasty twists, try adding:

–touch of sesame oil

–touch of fish sauce, Thai chili paste or curry paste/powder

–nuts—peanuts, cashews

–basil leaves

–shredded coconut (Indonesian)

–brown, black or red rice!

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