Broccoli Rice Stir Fry

5 from 1 vote

This broccoli rice stir fry is a 30 minute meal that uses broccoli rice as a base and is topped with marinated chickpeas.

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: broccoli rice, stir fry

Servings:

Calories: 649kcal

Author: Erin

Ingredients

for the bowl:

1 head of broccoli
2 carrots sliced in half
1 cup shiitake mushrooms
2 garlic cloves minced
15 oz. chickpeas drained and rinsed

for the sauce:

½ cup vegetable broth
¼ cup soy sauce
1 tablespoon toasted sesame oil
2 tablespoon cornstarch or arrowroot
2 teaspoon sugar
green onion for garnish

US Customary - Metric

Instructions

Preheat oven to 425°. Slice carrots in half length-ways, drizzle them with olive oil then place on a baking sheet and roast for 25 minutes, flipping half way through, or until carrots are soft.
Meanwhile, make the broccoli rice. If you have pre-riced broccoli rice, you can skip this step. Place broccoli florets in a food processor and pulse for 15-20 seconds until broccoli is a rice-like texture. Then, set aside.
Heat oil in a large skillet over medium heat, then add the mushrooms and garlic and sauté for 2-3 minutes. At the same time, make the sauce by whisking all sauce ingredients together.
Next, add drained and rinsed chickpeas into the skillet and sauté for 1 minute. Then, reduce heat to low and pour in the sauce, stirring until the sauce thickens and the chickpeas are coated.
In a separate skillet, heat broccoli rice for 1-2 minutes. You want it to be warm, but not mushy.
Assemble: add broccoli rice to a bowl, then top it with the roasted carrots and marinated chickpeas. Top with green onions and sriracha (optional) and enjoy!

Notes

*Calories are an estimation and are per serving. Serving size is between 2-3.

*If you want this meal to be even quicker, buy pre-riced broccoli rice, which you should be able to find in the frozen food aisle or in a bag with the fresh produce

Nutrition