Ginger-Scallion Rice with Charred Broccoli and Crispy Chickpeas
Ingredients
- 1½ cupslong-grain white rice
- ·water
- ·salt
- 1 poundbroccoli florets
- 3 tablespoonolive oil
- 1 can (15 ounces)canned chickpeas (or cooked chickpeas)
- 3 tablespoonfresh ginger
- 6scallions
- 1lime
- 2 tablespoonsoy sauce
- 1 tablespoonsesame oil
Prep
- 01
Cut 1 pound broccoli into bite-sized florets.
- 02
Mince 3 tablespoons fresh ginger (or use about 1 tablespoon ground ginger).
- 03
Slice 6 scallions into thin rounds, separating whites and greens; set aside.
- 04
Juice 1 lime and set aside.
Method
- 01
Bring 3 cups water to a boil in a medium pot. Add 1/2 teaspoon salt, then add rice and stir once. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
- 02
While rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add broccoli florets in a single layer and let sit undisturbed for 3 minutes, then toss and cook another 3–4 minutes until golden brown with charred edges. Transfer to a plate.
- 03
In the same skillet, add remaining 1 tablespoon olive oil over medium-high heat. Drain and pat chickpeas dry, then add to the skillet and cook for 3–4 minutes, stirring occasionally, until crispy and lightly browned. Add minced ginger and cook 30 seconds until fragrant. Return broccoli to the skillet, toss to combine, and remove from heat.
- 04
Fluff rice with a fork and transfer to a serving bowl or divide among plates. Top with broccoli-chickpea mixture. Drizzle with a mix of soy sauce and sesame oil. Squeeze fresh lime juice over the top, scatter sliced scallions over everything, and serve immediately.
Spice Tips
For extra heat, add a pinch of red pepper flakes when cooking the chickpeas or a drizzle of chili oil at the end. A dash of white pepper in the soy sauce mixture adds subtle warmth without visible heat.
Make the ginger-scallion topping up to 1 hour ahead by whisking soy sauce and sesame oil together and mincing the ginger. Reheat leftover rice with a splash of water in the microwave and top with any remaining vegetables.