I made a big pot of delicious basmati rice on the weekend and had quite a bit left over that needed to be used up.
It’s been a bit cool and rainy the past few days so I was craving something warming, energizing, and satisfying, and after a long day of work followed by an intense yoga session, I wanted something fast!
You can fry up rice with just about any vegetable and flavour combination; I wanted to keep things tasty but super simple.
I added quite a bit of flavour through warm, savoury spices – they have a warming effect on the body and help to get stagnant energies moving!
– 2 cups broccoli florets*, chopped small
– 4 cups cooked basmati rice
– 2 tbsp. sesame or olive oil
– 1 small onion (or ½ a large onion), finely chopped
– 1/4 cup shoyu**
– 1 tsp. curry powder
– 1 tsp. cumin
– 1 tsp. turmeric
– 1 tsp. garam masala
– toasted sesame seeds for garnish (optional)
In a large sauté pan or stir-fry pan, heat the oil over medium-high heat. Add onions and cook, stirring from time to time, until translucent and beginning to brown, 3-5 minutes.
Add curry powder, cumin, turmeric, and garam masala. Cook into oil and onions for 2-3 minutes.
Add broccoli and cook for an additional 2-3 minutes, until broccoli is beginning to cook through and soften.
[I cook my veggies slightly, just enough to get the proteins and complex carbs breaking down but not enough to lose the crisp freshness – I don’t enjoy soggy, soft vegetables.]
Add rice and shoyu and mix thoroughly while frying rice and heating thoroughly, about 5 minutes.
Garnish with toasted sesame seeds. Serve hot, and preferably with a balancing cool, acidic salad (I enjoyed mine with freshly grated daikon and carrot in lemon juice).
* You can chop up and use the stem of the broccoli as well, I just like to keep mine aside for using to make great vegetable stocks.
** Shoyu is a healthier and more natural form of the typical soy sauce you find in grocery stores. Look for a good organic brand. I tend to use San-J’s organic shoyu.