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Thai Broccoli Rice: A Tangy, Flavor-Packed Twist on Classic Rice
Broccoli rice is one of those hidden gems that comes together pretty fast and feels both light and really satisfying. I love using it as a base for Thai flavors—think lemongrass, chilis, and lime. This Thai broccoli rice recipe turns humble broccoli into crisp, herby, and aromatic rice that can stand on its own or share the spotlight with your favorite protein or grilled veggies.
The best part? It’s naturally gluten free, you get a bunch of extra veggies, and the flavors are super fresh. I make this when I’m craving something bright, quick, and loaded with crunch.
What Makes Thai Broccoli Rice a Great Choice
- No fancy tools needed. A food processor is handy, but you can chop the broccoli by hand.
- Bright Thai inspired flavor. Tangy lime, fragrant herbs, and a little heat keep every bite interesting.
- Sneaks in extra veggies. Broccoli rice is a smart way to up the greens in your meal without feeling heavy.
- Super versatile. Try it as a side, a bowl base, or stuff it in wraps for an easy lunch.
Ingredients You’ll Need
Stocking up for Thai broccoli rice is easy, and you might have a lot of these in the fridge already.
- 1 large head of broccoli (or about 4 cups of florets)
- 2 tablespoons coconut oil or olive oil
- 2 cloves garlic, finely chopped
- 1 shallot, sliced thin
- 1 small red chili, sliced (optional for heat)
- Zest and juice of 1 lime
- 1 tablespoon soy sauce or tamari
- 1 teaspoon grated ginger
- Handful fresh cilantro, roughly chopped
- Handful fresh Thai basil (optional), roughly chopped
- 1 green onion, thinly sliced
- Crushed peanuts or cashews (for topping)
- Salt and pepper, to taste
How to Make Thai Broccoli Rice
1. Prep the Broccoli
Wash and dry the broccoli. Cut it into small florets, and peel the stem if it’s thick. Chop both florets and stem into rough pieces. Drop them in a food processor and pulse a few times until the broccoli breaks into tiny rice sized bits. You can totally do this by hand with a knife if you’re patient, it just takes a little longer.
2. Sauté the Aromatics
Set a large skillet over medium heat and add the coconut oil. When it’s shimmering, toss in the garlic, shallot, and red chili. Cook for about 1-2 minutes, just long enough to soften and get those smells going.
3. Cook the Broccoli Rice
Tip in the riced broccoli and stir to coat. Let it cook for 4-6 minutes, stirring often, until the broccoli turns bright green but still holds a bit of crunch. Don’t walk away. Broccoli rice is easy to overcook, and you want to keep it vibrant and not mushy.
4. Add the Flavors
Mix in the ginger, lime zest, soy sauce, and half of the lime juice. Toss in the fresh herbs and green onion. Hit it with a pinch of salt and some black pepper. Give it a taste and adjust with more lime juice, soy sauce, or chili if you want extra flavor or heat.
5. Serve and Top
Scoop the broccoli rice into bowls. Finish with crushed peanuts or cashews, extra sliced chili, and a squeeze of lime if you want. It’s awesome hot or at room temp.
Tips & Variations
- If you like extra crunch, toss in cubes of cucumber or shredded carrot at the end.
- Switch out the herbs. Mint or parsley also work if you don’t have Thai basil around.
- Add a protein. Cooked tofu, leftover chicken, or shrimp make this a filling meal.
- Storing in the fridge for a couple of days is totally fine, but fresh herbs are best added right before serving to keep them bright.
- Try adding chopped pineapple for a fresh, sweet kick that balances out the spice and lime. It brings a fun contrast to the dish.
- You can mix in some cooked grains, like quinoa or brown rice, to bulk it up or serve a bigger group while keeping the flavors the star of the show.
Thai Broccoli Rice FAQs
Can I use frozen broccoli?
Yes, you can! Thaw it first and blot with a paper towel so there’s less moisture. The texture comes out a bit softer but still works.
Is this recipe low carb?
Broccoli rice is much lower in carbs compared to regular rice, so it fits nicely for people cutting down on grains.
What can I use instead of soy sauce?
Tamari or coconut aminos work great, especially if you want to keep things glutenfree. Fish sauce can add an extra Thai kick, but use it sparingly.
Can I prep broccoli rice in advance?
You sure can. Riced broccoli keeps well in the fridge for up to 3 days. For meal prep, keep sauces and herbs separate until you’re ready to eat so everything stays fresh.
Try Thai Broccoli Rice Your Way
Thai broccoli rice is a quick, adaptable meal base with loads of personality. It’s perfect for meal prep or lastminute dinners, and I’ve never had anyone complain about the fresh, zesty flavors. If you come up with your own tweaks or favorite toppings, you’ll get even more out of this easy recipe. Give it a go and bring a little extra Thai sparkle to your next meal!