Prepare black glutinous rice according to package directions, except add a pinch of salt and 1/2 teaspoon sugar when it first comes to a boil.

Using your hands, break up the Jasmine rice as best you can to separate the grains.

In a small bowl, combine fish sauce, lime juice and remaining 2 teaspoons sugar. Stir to mix until sugar has dissolve completely. Set aside.

Heat a wok or skillet over high heat.

When hot, add oil.

When the oil is hot and shimmering, add onion. Sauté until translucent and fragrant.

Add lemongrass. Stir for 5 seconds, just to release the flavor.

Add Jasmine rice. Cook, stirring, separating the grains by pressing with the back of a spatula, just until coated with the oil.

Add prepared black rice and remaining teaspoon of salt. Stir to combine.

Sprinkle in fish sauce/lime juice mixture. Stir together briefly.

Add peanuts and shrimp. Cook, stirring until piping hot.

Quickly stir in basil, scallion and cilantro and remove from heat.

Serve hot.