Olive Magazine
Thai style broccoli fried rice in a bowl

Thai-style broccoli fried rice

Published: August 4, 2020 at 10:02 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Packed with protein and low in calories, this speedy broccoli rice dish is full of exciting texture and flavour, with punchy chilli, zingy lime, crunchy veg and peanuts

  • Vegetarian
low inkcal415
high inprotein25.4g

Try our broccoli rice then check out our broccoli stir-fry, broccoli soup and more broccoli recipes. Fore another speedy rice dish, check out our recipe for egg fried rice.


  • a large head broccoli, stalk chopped and cut into florets
  • 2 long shallots, chopped
  • 3 cloves garlic, chopped
  • a thumb-sized piece ginger, chopped
  • 1 stick lemongrass, thinly sliced
  • 2 tsp toasted sesame oil
  • 1 red chilli, finely sliced
  • 1 red pepper, finely sliced
  • 1 carrot, peeled into ribbons
  • a handful mangetout, halved
  • 2 tbsp soy sauce
  • 2 tbsp tamarind paste
  • 1 tsp caster sugar
  • 1 lime, quartered to serve
  • 2 eggs, fried (we used Clarence Court Burford Browns)
  • a handful roasted peanuts, chopped


  • STEP 1

    Put the chopped broccoli stalk into a food processor and pulse until it is finely chopped like grains of rice. Tip out into a bowl and then repeat with the broccoli florets.

  • STEP 2

    Put the shallots, garlic, ginger and lemongrass in the food processor and pulse until finely chopped.

  • STEP 3

    Heat the sesame oil in a non-stick frying pan and fry the shallot mixture until lightly golden. Tip in the broccoli rice with 2 tbsp of water, ¾ of the chilli and all of the pepper, and fry for 5 minutes until the broccoli is cooked through and beginning to caramelise. Add in the carrot and mangetout.

  • STEP 4

    Mix together the soy, tamarind, sugar and the juice of two of the lime quarters, then tip this into the pan with a little seasoning. Cook for 5 minutes until the sauce is coating everything. Divide between two plates and top with the fried eggs, chopped peanuts, remaining chilli and the extra lime wedges for squeezing over.


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