- 2 to 3 tablespoons canola oil, divided
- 3 cups stemmed and chopped broccoli
- 2 cups chopped yellow onion
- 3 cups cooked long-grain white or brown rice (preferably 1 day old/refrigerated overnight)
- 1 tablespoon rice vinegar
- 1 teaspoon hot honey
- ½ teaspoon. ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- ½ teaspoon kosher salt
- 1 cup coarsely shredded carrot
- 1 cup whole roasted almonds
Add 1 tablespoon of canola oil to a large nonstick skillet, sauté pan, or wok and heat over medium-high heat. Add the broccoli and onion to the pan and stir-fry for 3-4 minutes or until the broccoli softens slightly and becomes bright green in color.
Add the remaining oil to the pan and add the cold, cooked rice. Stir-fry for another 2-3 minutes, making sure the rice is fully coated with oil; add more if necessary. Add the next 7 ingredients (rice vinegar through kosher salt); toss well to coat the rice evenly with the flavoring ingredients.
Add the shredded carrot and almonds and continue stir-frying until your rice and vegetables reach your desired level of cooked/color/texture. Serve warm.
- Yields: 2 large servings or 4 small servings
- Preparation Time: 30 minutes
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