Broccoli Coconut Rice Stir-Fry
This Broccoli Coconut Rice Stir-Fry is an easy vegan dinner that is packed with sneaky veggies. Serve with your favorite tofu for an easy weeknight dinner!
Ingredients
- 2 tablespoons sesame oil
- 1 yellow onion diced
- 3 green onions diced, whites and greens separated
- 2 carrots diced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 head broccoli riced
- 1 cup white rice dry
- 1 cup coconut milk from a can
- 1 cup water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon red curry paste
- 1 tablespoon fresh basil chopped
- 2 tablespoons cilantro chopped
- 1 lime juiced
- salt if needed
Equipment
Instructions
- Add the broccoli florets to a food processor and pulse until riced.
- Heat the sesame oil in a skillet. Add the onion, whites of the green onion, carrots, garlic, ginger and broccoli. Cook for 2 minutes, stirring frequently. Pour in the rice, coconut milk, water, soy sauce & red curry paste. Bring to a boil, lower the heat, cover and simmer for 20 minutes.
- Remove the lid and fluff with a fork. Stir in the basil, cilantro and lime juice. Taste and add salt if needed.
- Serve hot with the remaining green onion on top.
Video
Calories: 292kcal, Carbohydrates: 39g, Protein: 7g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 250mg, Potassium: 586mg, Fiber: 5g, Sugar: 4g, Iron: 3mg
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