Go Back
+ servings
Broccoli Fried Rice with Turmeric-Tahini Sauce
Print

30 Minute Broccoli Fried Rice with Turmeric-Tahini Sauce

30 minute broccoli fried rice with turmeric-tahini sauce revamps a takeout classic with an extra dose of veggies for a healthy, one-pan meal.
Course Entree, Vegetarian
Cuisine Chinese, middle eastern
Diet Gluten Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 364kcal

Equipment

  • Large skillet
  • Mixing bowls

Ingredients

  • 3 Tbsp. lower-sodium soy sauce or tamari
  • 3 garlic cloves minced
  • 1/2 tsp. granulated sugar
  • Pinch of chili flakes
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium head of broccoli, stemmed and chopped into florets (about 4 to 5 cups)
  • 1 bunch scallions (green onion) greens sliced into 1 inch pieces
  • 3 large eggs whisked
  • 1/2 cup frozen/thawed shelled edamame
  • 3 cups cooked long-grain white or brown rice (preferably 1 day old/refrigerated overnight)

Turmeric-Tahini Sauce

  • 2 Tbsp. tahini, well-stirred such as Soom brand
  • 1 Tbsp. rice vinegar
  • 1 tsp. granulated sugar
  • 3/4 tsp. ground turmeric
  • 1/2 tsp. toasted sesame oil
  • 1/2 tsp. grated or minced fresh ginger
  • 1/4 tsp. kosher salt
  • Optional garnish: toasted sesame seeds, chili oil

Instructions

  • Combine soy sauce, garlic, sugar, and chili flakes in a small bowl; stir and set aside.
  • Heat 1 Tbsp. of the oil in a large skillet over medium-high. Once hot, add broccoli; cover and cook 5 minutes, uncovering occasionally to stir, under crisp-tender. Add green onion and season with a pinch of salt; cook 1 to 2 more minutes, uncovered, until soft. Transfer veggies to a bowl.
  • Heat remaining 1 Tbsp. oil in pan. Pour in whisked eggs and cook, stirring constantly, with a rubber spatula for 30 to 45 seconds, until just cooked through. Add cooked rice and soy sauce mixture; stir well to combine. Cook, undisturbed, until rice is slightly crisped on one side, about 3 minutes.
  • Return broccoli and green onion to pan, and stir in edamame. Toss well to combine; turn off heat.
  • Prepare Turmeric-Tahini Sauce by combining tahini, vinegar, sugar, turmeric, sesame oil, ginger, and salt in a bowl; stir with a whisk. Gradually whisk in up to 2 1/2 Tbsp. warm water to reach desired consistency.
  • Divide fried rice evenly into 4 bowls and drizzle with Turmeric-Tahini Sauce. Finely chop the leftover whites of the green onion and sprinkle overtop as garnish, if desired. Top with toasted sesame seeds and/or chili oil.

Notes

STORE: Place leftovers in an airtight container and refrigerate for up to 4 days.
REHEAT: Reheat individual portions in the microwave, stopping to stir every 30 seconds. Or, reheat in a small skillet over medium heat until warm. 

Nutrition

Serving: 2cups | Calories: 364kcal | Carbohydrates: 40g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Sodium: 650mg | Fiber: 5g | Sugar: 4g