Thai broccoli rice

Thai broccoli rice

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(7 ratings)

Prep: 25 mins Cook: 10 mins


serves 4 (or 6 as a side)

Replacing rice with broccoli that's been blitzed to grains makes a colourful and healthy, quick-cook vegetarian meal 

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal380
  • fat26g
  • saturates4g
  • carbs15g
  • sugars13g
  • fibre11g
  • protein15g
  • salt1.4g
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  • 100g salted peanuts
  • 1 head of broccoli, cut into florets and the stem cut in half



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, finely diced
  • 1 garlic clove, crushed
  • 1 tbsp grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 medium red chilli, deseeded and finely diced
  • ½ small red cabbage, shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 1 red pepper, deseeded and sliced into strips



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • small pack coriander, roughly chopped

For the dressing

  • zest and juice 1 lime



    The same shape, but smaller than…

  • 2 tbsp tamari



    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

  • ½ tbsp golden caster sugar
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat a frying pan over a medium heat and add the peanuts. Toast evenly, regularly shaking the pan, then remove and set aside. Put the broccoli in a food processor and pulse until it looks like green couscous grains. Empty into a large bowl and set aside.

  2. Heat the oil in a large frying pan and fry the onion, garlic, ginger and chilli until soft and aromatic. Add the broccoli rice to the pan and mix through, making sure everything is well coated. Sauté for 3-4 mins until al dente. Transfer to a large bowl and add the red cabbage, red pepper, half the coriander and half the toasted peanuts. Mix to combine.

  3. To make the dressing, whisk the lime zest and juice, tamari, sugar and oil together until combined. Toss the dressing through the broccoli rice and transfer to a serving bowl or individual bowls. To serve, garnish with the remaining coriander and peanuts.

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Comments, questions and tips

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ameliasinclair's picture
25th Feb, 2018
I can't get over how great this recipe was! Perfect packed lunch or light dinner
20th Jun, 2016
Absolutely delicious! Followed the recipe to the letter and enjoyed every mouthful - will definitely be making again.
28th Mar, 2016
This was awesome and so colourful. Really good lunch salad or light meal in its own right. Tip is not to try and blitz the whole broccoli in one go. Well worth the effort of all the slicing and dicing.
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