Stir-Fried Broccoli Rice
A quick and easy weeknight meal. It fills you up with all these yummy ingredients and great flavors. It's also light and nutritious.
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
rice
long-grain, white |
|
| ¼ | pound |
broccoli florets
|
|
| 3 | teaspoons |
sesame oil
|
|
| ½ | medium |
onions
sliced |
|
| 2 | medium |
garlic cloves
crushed |
*
|
| ¼ | cup |
stock
vegetable |
|
| ¼ | cup |
cilantro
fresh, |
|
|
black pepper
fresh |
*
|
||
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
rice
long-grain, white |
|
| 113.4 | g |
broccoli florets
|
|
| 15 | ml |
sesame oil
|
|
| 0.5 | medium |
onions
sliced |
|
| 2 | medium |
garlic cloves
crushed |
*
|
| 59 | ml |
stock
vegetable |
|
| 59 | ml |
cilantro
fresh, |
|
| 1 | x |
black pepper
fresh |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Bring large pot with 3 to 4 quarts water to boil. Add rice, stir once and boil 8 minutes. Wash broccoli. Add to rice; boil 3 more minutes. Drain well.
Meanwhile, heat 2 teaspoons oil in wok or skillet and add onions. Stir-fry 3 minutes. Add garlic, rice and broccoli. Toss for several minutes.
Mix chicken stock, cilantro and remaining oil together. Add to wok. Toss well. Add salt and pepper to taste. Serve warm.
