Everyone’s crazy for cauliflower rice, but if you inquire from me, broccoli rice deserves when much love.
It’s an honest because of take an entire head of broccoli – stalk and each one – and switch it into something delicious.
Lightly sauté it with cilantro and lime to make a grain-free base for a homemade burrito bowl, mix it with rice to form a zesty entremots, toss it into a fry, or roll it into a wrap. Really, your options are endless.
Given its color, its versatility, and thus the indisputable fact that it contains just 11 percent of the carbs that rice does, it’s no wonder that riced cauliflower has been the recent favorite grain substitute among Paleo, keto, gluten-free, or simple low-carb eaters.
Thai-style broccoli fried rice
- Food Processor
- broccoli a large head stalk chopped and cut into florets
- shallots 2 long chopped
- garlic 3 cloves chopped
- ginger a thumb-sized piece chopped
- lemongrass 1 stick thinly sliced
- toasted sesame oil 2 tsp
- red chilli 1 finely sliced
- red pepper 1 finely sliced
- carrot 1 peeled into ribbons
- mangetout a handful halved
- soy sauce 2 tbsp
- tamarind paste 2 tbsp
- caster sugar 1 tsp
- lime 1 quartered to serve
- eggs 2 fried (we used Clarence Court Burford Browns)
- roasted peanuts a handful chopped
- In a food processor or using knife cut the broccoli florets and stalk into finely like rice grains, transfer and set aside. finely chopped the shallots, garlic, ginger and lemongrass. In a pan heat oil and fry the shallot mixture until lightly golden brown, put the broccoli rice together with 2 tbsp of water, chilli and all of the pepper, and fry for 5 minutes until the broccoli is cooked through and beginning to caramelize add carrot and mangetout. mix soy, tamarind, sugar and the juice of two of the lime and pour in the pan cook and combine well for 5 minutes. serve with fried eggs, chopped peanuts, and remaining chili depending on your spicy level.