In this particular recipe, I used roasted broccoli I had made earlier in the week as part of my power hour meal prep sesh.
if using fresh broccoli: about 1 1/2 cups fresh florets, chopped fine.
I didn’t know how I would use it that when I was prepping, but chopped broccoli florets were on sale at Fresh Direct this week, so I bought two packages and roasted them up on Sunday.
I love the way roasted broccoli takes on almost a popcorn-y flavor, and it’s so good to have on hand as an addition to meals, or just as a side dish.
- 1 tablespoon vegetable oil
- 1/2 tablespoon sesame oil
- 1 small onion (diced (about 1 cup diced))
- 2 carrots (peeled and diced)
- 1 package VeeTee Heat and Eat Long Grain Rice (10 ounces)
- 1/2 cup chopped prepared kimchi
- 2 cloves garlic (minced)
- 1 teaspoon ginger powder
- 1/3 cup green peas
- 1 cup roasted broccoli (see note if using fresh)
- Combine vegetable oil and sesame oil and heat until shimmering in a large pan over medium heat.
- Add the onions and carrots and cook until the onions have gone translucent and the carrots have softened, about 3-5 minutes.
- Add the rice and break apart with a wooden spoon. Toast the rice, stirring occasionally, about 3-5 minutes or until it has started to brown.
- Add the kimchi,, garlic, ginger powder, peas and broccoli and cook, stirring to combine, another 3-5 minutes or until the vegetables have heated through.
- Remove from heat and serve,