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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

Ingredients

  • 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

Instructions

  • 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.

Notes

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