Broccoli fried rice (Indo chinese)

I am leaving on a jet plane..

dunno when I will be back again 😀

Well.. the first line is true but the second line.. I just wish it were true :). So my most awaited, my most randomly pieced & put together trip is right there and I can’t be more excited. I am going back to the place that I went 11 years back. I am going back to the place that I travelled to for the first time outside of India. I am going to the city that literally never sleeps & I am going to the place which fully holds true to the below 😀 – New York.. There is definitely something about this place that makes you wanna go again & again. The last time I was there, I was 21 years old, fresh out of college, went with a big bunch of people a few of whom became great friends during the course of training for which I had gone there (to begin with :)). I am excited to be going back there with my mum & Adya. I wanna show amma NY & may be even show her some real night life while we are there & maybe even swap water for beer (well.. just mine & Amma’s ofcourse in case any of you were wondering :D)

Anyways, I know I will lose the zeal to finish this post if I miss out today since I am going on a vaca (not sure I mentioned it before :p). Anywho, I had a big bunch of broccoli sitting at home & wanted to use it differently. Thought of incorporating it in a fried rice & it came out quite well. Truth be told, it was super duper loved by mom, D & Adya which convinced me to blog it. There was something missing for me (not able to figure out what & when I do figure it out, shall update the blog) and so I wasn’t even sure if I wanna blog it. But boy oh boy, D & Adya ate sooooooooooo much that day & complimented this rice to a mega extent that I knew it had to be blogged :). So try it out. I would be interested to know if you liked it to D’s level or my level :D.

Broccoli fried rice
Prep Time
15 mins
Cook Time
20 mins
Passive Time
35 mins
 
Course: Main Course
Cuisine: Indo Chinese
Servings: 4 persons
Ingredients
  • 4 cups cooked basmati rice
  • 1 no onion
  • 1/2 no carrot
  • 1 cup frozen green peas
  • 3 heaped cups broccoli florets
  • 5 pods big garlic
  • 3 tsp soy sauce
  • 1 tsp black pepper powder
  • 1/4 tsp turmeric powder
  • 2 nos green chillies
  • 3 tsp sesame oil
  • 1 cup chopped spring onion (for garnish)
Instructions
  1. Prep the veggies - Chop garlic, onions & carrots into small pieces; Green chillies into thin long pieces; Slice the spring onion and separate the base/ bulb from the green slices. 

  2. Prep the broccoli - Clean & wash broccoli florets. Place them in a mixer jar. Pulse till it becomes a grainy mixture. Repeat till you churn all the broccoli florets. Set it aside.

  3. In a wide pan/ kadai/ wok, heat sesame oil. Once heated, add chopped garlic & green chillies. 

  4. Saute on high heat till the garlic starts to brown. 

  5. Add the chopped up onion & the bulb of the spring onion. Saute on high heat till the onions start to brown. 

  6. Add frozen peas & carrot. Saute on high heat for 1-2 minutes. 

  7. Add the ground broccoli mixture. Along with this add some salt & turmeric powder. 

  8. Close with a lid & let it cook on low heat for 5-7 minutes. 

  9. Finally, add soy sauce & black pepper powder. Saute for another minute on high heat. Turn off the heat.

  10. Once the broccoli mixture cools down, mix with cooked basmatic rice. 

  11. Use a fork to fluff up & mix the rice so that you don't break the rice as much as possible. 

  12. Check & adjust for salt. Serve warm along with some indo-chinese sauce. I served mine with some spicy broccoli stir fry with a generous ginger garlic sauce. 

Recipe Notes
  1. You can add 1 full carrot. D doesn't like cooked carrots so just used 1/2.
  2. The next time I try this, I am gonna parboil the broccoli florets in hot water & then grind. I think it'll save time on the pulsing. 
  3. 3 heaped cups of broccoli florets when pulsed became 2 cups broccoli mixture. 
  4. When I cooked the broccoli mixture, it started to brown in the base & that kinda added a nice taste to the whole fried rice. If you don't want that, you can add 1 tsp of water while cooking the mixture or ofcourse, parboil the broccoli first up. 

Stepwise pictures

Clean & wash broccoli florets. Place them in a mixer jar.

Pulse till it becomes a grainy mixture. Repeat till you churn all the broccoli florets. Set it aside.

In a wide pan/ kadai/ wok, heat sesame oil. Once hot, add chopped garlic & green chillies. Saute till they start to brown.

Add chopped onion & the base/ bulb of the spring onion. Saute on high heat till it starts to brown.

Add chopped onion & frozen peas at this point. Saute on high heat for 1-2 minutes.

Now add the ground broccoli mixture & some salt & turmeric powder.

Cover with a lid & let the mixture cook on low heat for 5-7 minutes. Finally, add soy sauce & black pepper powder. Saute for another minute on high heat. Turn off the heat.

Once the mixture is cooled down, mix it with cooked basmati rice.

Use a fork to fluff up & mix the rice so that you don’t break the rice too much. Check & adjust for salt.

Finally garnish with spring onions & mix everything together.

I served mine along with a spicy broccoli stir fry in a generous ginger garlic sauce. It was yummm & this was approved by Adya.

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