Broccoli Carrot Rice Stir Fry Recipes

BROCCOLI CARROT RICE STIR-FRY

Steps:

• Heat oil over medium high flame.
• Saute vegetables for 2 minutes
• Add rice and saute 2 minutes more.
• Add 2/3 cup chicken stock.
• Bring to boil.
• Cover & lower to simmer for 15 - 20minutes.
• Enjoy!

BROCCOLI AND RICE STIR FRY

Steps:

• In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

BROCCOLI AND CARROT STIR FRY

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
• Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
• Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
• Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.

SIMPLE BROCCOLI STIR-FRY

Steps:

• Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
• Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
• Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
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BROCCOLI & RICE STIR FRY

Steps:

• Place broccoli in a microwave-safe bowl with 1/2 c water. Cover loosely and microwave 7-10 minutes or until mostly cooked.
• In large skillet or wok, heat both oils. Add garlic, ginger, and red pepper; cook about 1 minute, or until fragrant. Do not allow garlic to brown.
• Stir in cooked broccoli and stirfry until cooked to desired doneness. Stir in cooked rice and stir fry sauce. Stir until heated through.

GLUTEN-FREE ASIAN CHICKEN STIR FRY

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown.
• Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
• Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
• In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice.