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Cooking 101
We love veggie-packed weeknight meals, and this easy fried rice recipe is a hit with all ages. Broccoli rice can be found in the frozen or refrigerated section, or you can make your own by pulsing broccoli florets in a food processor.
Chef Tip: Day-old rice is best for fried rice, but if you have freshly cooked that’s ok too. Simply spread it onto a baking sheet to cool and dry a bit before frying.
Vegetable oil
3-4 cloves of garlic, minced
1 cup broccoli rice
Salt
Haven’s Kitchen Coconut Cashew Sauce
1 ½ cup cooked rice
3-4 sprigs of Thai basil, roughly chopped
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Heat a glug of oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds until it turns aromatic
Add the broccoli rice and sauté for about 2 minutes until the broccoli begins to soften. Add a pinch of salt and stir to combine
Squeeze in ½ a pouch of the Coconut Cashew sauce and give it a quick stir before adding in your rice. Continue stirring frequently till the rice is evenly coated with the sauce
Salt to taste and garnish with the basil leaves before serving
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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