Charred Broccoli and Crispy Rice with Chili Oil
Ingredients
- 1½ cupslong-grain white rice
- 3 cupswater
- ·salt
- 1 poundbroccoli
- 3 tablespoonsneutral oil
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 3scallion
Prep
- 01
Cut broccoli into bite-sized florets (about 2 inches).
- 02
Mince 4 cloves garlic.
- 03
Slice 3 scallions (white and light green parts separate from dark green tops; keep the green for garnish).
Method
- 01
Bring 3 cups water to a boil in a saucepan. Add 1 1/2 cups rice and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 18 minutes until water is absorbed. Remove from heat and let sit 5 minutes.
- 02
Meanwhile, heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Once hot, add broccoli florets in a single layer. Let them sit undisturbed for 3–4 minutes until deeply browned on the bottom, then stir and cook another 3–4 minutes until fork-tender and charred in spots. Transfer to a plate.
- 03
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon red pepper flakes, and 1/4 teaspoon salt.
- 04
Return the skillet to medium heat. Add 1 tablespoon neutral oil. Add minced garlic and the remaining 1/4 teaspoon red pepper flakes. Cook for 30 seconds until fragrant, then add the cooked rice and break up any clumps. Stir-fry for 2–3 minutes until the rice is heated through and some grains turn golden and crispy. Pour the soy-vinegar sauce over and toss to coat evenly.
- 05
Fold the charred broccoli back into the rice. Divide among bowls and top with sliced scallions. Serve hot.
Spice Tips
This recipe builds heat gradually. For mild heat, reduce the total red pepper flakes to 1/4 teaspoon. For medium, stick with the 1/2 teaspoon as written. For serious kick, add 1/2 teaspoon more red pepper flakes to the soy-vinegar sauce or finish with a dash of hot sauce. Fresh ginger (1 teaspoon minced, added with the garlic) adds complexity without much extra heat.
Leftover rice works beautifully here — day-old rice will crisp up even better than fresh-cooked. If starting with leftover rice, reduce the initial simmering time or omit the first step entirely and go straight to the skillet. The chili oil can be made milder by starting with 1/4 teaspoon red pepper flakes and adjusting to taste.