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An overhead shot of a simple broccoli stem and brown rice stir fry, garnished with crushed red pepper flakes.
5 from 8 votes

Simple Broccoli Stem & Brown Rice Stir Fry

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yields: 4 servings


  • 1 cup short-grain brown rice, rinsed (about 3 cups cooked)
  • 1 1/2 tablespoons toasted sesame oil
  • 1 clove garlic, minced
  • 2 large or 3 small broccoli stalks, peeled and sliced crosswise thinly
  • Salt
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon tamari
  • Crushed red pepper, to taste


  • Bring a large pot of water to boil, add the rice, and boil for 40-45 minutes, or until the rice is tender. Drain, return the rice to the pot, cover, and allow the rice to steam for a few minutes while you prepare the broccoli stems.
  • Heat the sesame oil in a large skillet or saute pan over medium high heat. Add the broccoli stems and a pinch of salt. Saute the stems for 4 minutes, or until they're becoming tender and bright green. Add the garlic and continue to cook for another minute, stirring constantly.
  • Add the rice to the pan, along with the vinegar and tamari. Heat the rice through. Add a dash of red pepper flakes. Taste the stir fry and add extra vinegar, tamari, and pepper to taste. Serve.


Leftover stir fry will keep for two days in the fridge.