Broccoli Fried Rice
Broccoli fried rice is a delicious, easy and filling weeknight recipe that you can prepare under a total time of 20 minutes. This is a wholesome and nutritious dish that you can serve on its own . This fried rice is a perfect dish to make when that sudden Asian takeout cravings hit.
- 2 cups cooked rice
- 1.5 cups broccoli florets
- 100 grams tofu pressed and cubed
- 1 tablespoons sesame oil
- 1 inch ginger peeled and minced
- 3 cloves garlic minced
- 1/2 cup onion sliced
- 3/4 cup bell peppers sliced
- 1 cup greens methi or chopped bok choy
- 2 tablespoons soy sauce
- 2 teaspoon chilli sauce
- 1 teaspoon vinegar
- salt to taste
- cracked peppercorns to taste
- 2 tablespoons sesame seeds
Cook & cool the rice thoroughly. If you are cooking rice fresh, spread it on a plate and let it cool. You can even place it in the refrigerator and chill too.
Thinly slice the onions and bell peppers. Mince the ginge garlic and set aside.
Press the extra firm tofu for 20- 30 minutes, cut into cubes and set aside.
Separate the broccoli into small size florets. Par boil or steam the florets for 3-4 minutes and set aside.
Heat oil in a large wok until it smokes. Add the ginger garlic minced, chili flakes and saute for few seconds. Next add the sliced onion and saute for few seconds.
Add the cleaned fenugreek leaves if using and saute. You can also add chopped scallion greens or bok choy greens instead of methi leaves.
Next add sliced bell peppers and saute well. Now add the steamed broccoli and saute.
Next add the sauces. Also add vinegar and stir to combine.
Add the pressed and cubed tofu, salt to taste and mix.
Add the cooked rice and toss in high heat for a minute.
Finally throw in the sesame seeds & mix.
Serving: 3servings | Calories: 382kcal | Carbohydrates: 64g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 727mg | Potassium: 384mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1601IU | Vitamin C: 100mg | Calcium: 155mg | Iron: 4mg