Skillet Rice with Charred Broccoli and Ginger-Garlic Oil
Ingredients
- 1½ cupslong-grain white rice
- 3 cupswater
- 1 headbroccoli (about 6 cups florets)
- 4 tablespoonsolive oil
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 2 tablespoonssoy sauce
- 1 teaspoonsesame oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Chop 1 head of broccoli into florets (about 6 cups).
- 02
Mince 4 cloves garlic.
- 03
Mince 1 tablespoon fresh ginger.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the rice and toast, stirring often, for 2 minutes until fragrant.
- 02
Pour in 3 cups water and add 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 03
While the rice cooks, warm the remaining 2 tablespoons olive oil in a separate small pot. Add minced garlic and ginger, and cook over medium heat for 1 minute until fragrant. Stir in 2 tablespoons soy sauce and 1 teaspoon sesame oil. Remove from heat.
- 04
After 15 minutes, uncover the rice skillet. Scatter broccoli florets over the rice, cover again, and cook for another 5 minutes.
- 05
Uncover. Drizzle the ginger-garlic oil over the broccoli and rice. Toss gently to combine. Taste and season with black pepper. Serve hot.
Spice Tips
For heat and depth, add 1/4 teaspoon red pepper flakes to the ginger-garlic oil. For brightness, finish with a squeeze of fresh lime juice or a sprinkle of sesame seeds.
For extra vegetable heft, stir in 1 cup shredded carrots or snap peas with the broccoli. Leftovers keep well refrigerated for up to 3 days.