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5 from 2 votes

Broccoli & Walnut Stir-fried Rice

Servings: 4 bowls
Author: Tallulah

Ingredients

  • For the 'rice'
  • 1 head broccoli circa 290g
  • 120 g walnuts crumbled
  • 1 tsp garlic infused olive oil goo
  • For the veg
  • 6-8 spring onion greens
  • 2 medium carrots
  • 140 g edamame
  • 1 large red pepper
  • 1 tsp garlic infused olive oil
  • 3 tbsp tamari
  • freshly ground black pepper to taste
  • salt to taste (optional)*

Instructions

  • Wash and cut the broccoli into florets. Pulse the broccoli until it's resembling small rice-sized pieces (you don't want to over blend or you'll loose that lovely texture and it'll become more like cous-cous rather than rice)
  • Crumble your walnuts and add them to the broccoli rice
  • Add 1 tsp goo and the spring onion greens to a frying pan or wok and cook until browning. Wash and chop your vegetables then add them to the pan and cook until warm and tender
  • You can either have your broccoli rice raw, or if you want to tame that broccoli flavour and crunch put it in a wok/frying pan with 1 tsp goo and cook for a couple of minutes. The broccoli should still have some crunch, not cooked to the point of being mushy
  • Turn off the hob and mix the rice and veg. Add 3 tbsp tamari and the ground black pepper. Mix well. Divide into 4 bowls and serve.*
  • Enjoy!

Notes

*I don't add salt because of the tamari, but its personal preference.
*If you want this dish cold - which is my preferred way of having it - after you've mixed the rice and veg put it in the fridge for a couple of hours and wait until you are about to serve it before adding the tamari.
*Unusually for me I don't add any spices or herbs to this dish because I lightly cook all my vegetables and I find them and the tamari to be flavour enough. However, if you want to spice it up you could always add some cayenne or tabasco. Equally it goes really well with Asian type flavours such as sesame oil and ginger.