Stir Fried Black Rice With Fried Egg And Roasted Broccoli Recipes

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.

STIR-FRIED BLACK RICE WITH FRIED EGGS AND PARMESAN ROASTED BROCCOLI

Steps:

• Preheat the oven to 400 °F.
• Spread the broccoli pieces over a baking sheet and drizzle with avocado oil, then sprinkle with garlic, salt, and cayenne. Use your hands to toss everything together until the broccoli florets are well-coated. Bake on the center rack of the preheated oven 20 to 25 minutes, or until broccoli is golden-brown and crispy.
• While the broccoli cooks make the dressing.
• Peanut-Sesame Dressing
• Place all dressing the ingredients except the olive oil in a blender and process until smooth. Slowly add the oil with the blender running.
• Five minutes before the broccoli is done, start the rice.
• Heat a large skillet with 1 tablespoon of olive oil over medium-high. Add rice and cook, stirring occasionally, until grains no longer stick together, about 4-5 minutes. Add in ¼ cup dressing stir to combine.
• Turn off the oven and leave the door open to cool a little while you divide the rice between plates and top with roasted broccoli.
• Preheat a non-stick skillet over medium-high heat with one tablespoon of olive oil. If your plates are oven safe, put them in the oven to keep the rice and broccoli warm.
• Crack 2 eggs into the hot skillet and cook until whites are set, slightly golden around the edges, and the yolks are still runny, about 3 minutes.
• Transfer one fried egg to each prepared plate and sprinkle with chopped cashews, and fresh cilantro leaves. Serve with the leftover dressing, and lime slices. Enjoy!

STIR-FRIED BLACK RICE WITH FRIED EGG AND ROASTED BROCCOLI

Steps:

• Heat 1 Tbsp. oil in a large skillet over medium-high. Crack 2 eggs into skillet; season with salt. Cook until whites set around yolk and are golden around the edges but yolks are still runny, about 3 minutes. Transfer fried eggs to a plate.
• Heat remaining 1 Tbsp. oil in same skillet. Add rice and cook, stirring, until grains no longer stick together, about 2 minutes. Toss in 1/4 cup dressing; season with salt.
• Divide rice between bowls and top with roasted broccoli, a fried egg, some nori mayonnaise, avocado, and cilantro. Drizzle with more dressing.

BLACK RICE STIR-FRY

Steps:

• Preheat a wok over medium-high heat for 1 minute. Add 1 tablespoon oil, swirling to coat. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender, about 4 minutes. Remove and set aside. Add remaining tablespoon oil and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender, about 3 minutes.
• Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
• Remove from heat; stir in lime juice. Garnish with scallion greens.

STIR-FRIED BROCCOLI

Steps:

• In a small bowl, whisk the cornstarch, sugar, broth and soy sauce until smooth; set aside. In a small skillet, stir-fry the broccoli and garlic in oil for 2 minutes. Stir broth mixture and add to broccoli mixture. Bring to a boil; cook and stir for 1-2 minutes or until broccoli is tender and sauce is thickened.