Happy March! I feel like in my mind it’s still January, I guess that doesn’t count though haha 🙂 March seems to be the transition from winer to spring and spring just happens to be one of my favorite seasons! I always seem to get a burst of motivation in the springtime. I suddenly want to exercise more and eat tons of greens, which is definitely not a bad thing!
It’s been a while since I’ve participated, but today I’m joining back with some of my other food blogging friends to celebrate March produce! Check out Becky’s page for a comprehensive list of everything you can find this month! You will also find other delicious March produce recipes at the bottom the page 🙂
As you can see, I chose to cook with broccoli! How do you all feel about “riced” vegetables? I’ve done cauliflower rice a few times and really like it, so I wanted to experiment with the idea of broccoli “rice”. I love adding broccoli into fried rice when I make it, so I thought it would be fun to make a broccoli fried “rice”.
And, it’s one of my new favorites! This Easy Broccoli Fried “Rice only takes about 30 minutes to make and is so good! I add a little sautéed tofu into mine to make it more of a main dish, but you could also eat it as a side dish, or add in any other type of protein you like 🙂
Enjoy!
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Easy Broccoli Fried “Rice” with Tofu
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
This Easy Broccoli Fried “Rice” is perfect for a side dish or main meal!
Ingredients
- 5–6 cups chopped broccoli (you can use florets and stems)
- 2 teaspoons toasted sesame oil
- 1 small red pepper, thinly sliced and chopped into 1 inch pieces
- 1/2 cup shredded carrots
- 1/3 cup peas, fresh or frozen
- 1 small clove garlic, grated
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons tamari, or soy sauce
- Diced green onion for garnish, if desired.
Instructions
- Add the broccoli to a food processor and blend until it resembles rice, 10-20 seconds.
- Heat a large skillet over medium heat and add sesame oil, red pepper, carrots and peas. Cook veggies until softened, about 5 minutes.
- Next, add in the riced broccoli, garlic, ginger and soy sauce. Mix everything together and then smash the mixture down with a spatula. Let broccoli “rice” cook for about 5 minutes, flip and repeat.
- Broccoli Fried “Rice” can be served as a side dish or you can make it a meal by adding in some cooked tofu, tempeh or chickpeas. Or anything else you like! I like to garnish mine with green onion!
Notes
Entire pan has 3 Freestyle Weight Watchers Points
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side, Vegan, Vegetarian, Gluten Free
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This was incredibly good! We added some yellow pepper and some cauliflower risce too and used a whole cup of carrots. Also cooked and diced a bag of Teriyaki Chickn Gardein. The taste was YUM! Our son didn’t even know it didn’t have any actual rice in it until we told him! My whole family loved it and we’ll be making it again! Thanks!
That’s so nice hear!! Especially about your son not realizing there wasn’t regular rice in it, haha! That’s awesome!
Love how easy this dish is to pull together, my kind of recipe. So beautiful!
Thank you, Celeste!!
Okay I think broccoli rice might be just about the most fun looking thing ever! haha That color! This looks and sounds delicious!
Haha, it is so bright and green! 🙂
Hahaa.. there’s signs of spring all around… and I absolutely love this transition time of year. We both have fried rice on the brain, Izzy, but I love how you use flowers and stems in this scrumptious recipe. And the tofu is a delicious addition!
Fried rice twins! Yours looks delicious 🙂 Spring is such a wonderful transition time! Thanks, Traci! 🙂
Wow–I am going to try this–what a clever idea for the wearin’ of the green month!
You can do so many things with it! Thanks, Letty 🙂
I have so much broccoli growing and need to do this broccoli rice thing! Love this pretty dish Izzy!
You’ll love it, Marcie! You can add so many flavors to it too! 🙂
I’m down with all this green! Fingers crossed Spring gets here quickly!
I think spring is almost over here, haha 🙂 Thanks, Liz!