Ingredients (feeds 6 as a side dish, 4 as a main course)

4 cups cooked Thai black rice

1 pound sweet potatoes

2 medium onions

A piece of fresh ginger (about 4 cm)

1 small bunch of chives

2 to 3 tablespoons soy sauce

Japanese chili mix to taste

2 tablespoons sesame seeds

4 tablespoons of olive or coconut oil (you may need a bit more if you use a cast iron pan)

Rinse, peel and cut the sweet potatoes in small cubes. Put them in a baking dish, coat with 2 tablespoons of oil and bake at 200°C for about 30 minutes, or until they are lightly caramelized on the bottom and cooked through. Alternatively, heat the oil in a pan, and brown the cubes, then add ¼ cup water to the cubes, cover the pan and let the cubes cook over low heat until lightly caramelized on the bottom and cooked through. Set the cooked cubes aside.

Peel and finely dice the onions. Peel and grate the ginger on a microplane grater (or chop very finely). Heat a sauté pan (the same you used to cook the sweet potatoes if you opted for the sauté version), and sauté the onions and the ginger in 2 tablespoons of oil, over medium heat. When the onions are translucent, add the rice, the sweet potato cubes, the soy sauce and stir to mix the ingredients well and heat the rice through if you’re using cold rice over medium heat. Stir constantly so the rice won’t stick (too much) in the pan. Season with Japanese chili mix (the quantity depends on how much heat you enjoy), scatter the sesame seeds and the chopped chives on the fried rice.

How to cook Thai sticky black rice (also called Black glutinous rice, it’s not the same as forbidden rice)

Rinse and soak the black rice overnight (very important, without the soaking it takes hours to cook) Drain and rinse again (beware, the water becomes blackish purple and it stains!) Cover with water (1 part rice for 3 parts water), add a pinch of salt and boil for about 20 minutes or until the rice is cooked through. Drain the remaining water and let the rice steam, covered with a lid, for about 20 minutes. Fluff the rice (well, since it’s glutinous rice, it will be very sticky, but it needs to be stirred a bit). This rice freezes really well in small portions. You can also use it to make sweet rice puddings.