Crispy Onion Broccoli Fried Rice

Ingredients

For Fried Rice

• 2 cups cooked and cooled rice
• 1½ cups broccoli florets
• 1 medium onion, finely sliced
• 1/2 inch ginger, finely chopped
• 3–4 cloves garlic, finely chopped
• 1 small carrot, finely diced (optional)
• 1/2 cup peas (optional)
• ½ cup capsicum, finely chopped (optional)
• 2 tbsp oil
• 1 tsp toasted sesame oil
• Salt to taste
• ½ tsp crushed black pepper
• 1 tbsp tamari or gluten-free soy sauce ¹
• 1 tsp vinegar (optional, for brightness)
• 2 tbsp chopped spring onion greens (for garnish)

For Crispy Onions

• 1 large onion, thinly sliced
• 2 tbsp rice flour or gluten-free corn flour ²
• Pinch of salt
• Oil for shallow frying

Directions

1. Prepare Crispy Onions

   1. Toss sliced onions with rice flour and a pinch of salt.
   2. Shallow fry in medium-hot oil until golden and crisp; drain on paper towels. You may also air fry instead.

2. Roast Broccoli

   1. Toss broccoli florets with a little oil and salt.
   2. Roast in an oven or air fryer at 200°C for 8–10 minutes until edges are lightly charred.

3. Stir-Fry the Base

   1. Heat oil in a wok; sauté ginger & garlic until fragrant.
   2. Add onions; cook until translucent.
   3. Add carrot, peas and capsicum; stir-fry for 1–2 minutes.
   4. Add roasted broccoli, tamari, vinegar, salt, and pepper; mix well.

4. Add Rice

   1. Add cooled rice and toss gently on high heat for 2–3 minutes.
   2. Drizzle toasted sesame oil and adjust seasoning.

5. Serve

   1. Top with crispy onions and spring onion greens.
   2. Serve hot as a main dish. Pair it with a side of Honey Garlic Paneer Bites as a bowl meal.

Footnotes