Thai fried rice with broccoli & peanuts
- 1 ⅓ cups brown rice (dry)
- 1 yellow onion
- 4 cups white mushrooms, pre-sliced
- 4 cups broccoli
- 2 ½ tbsp olive oil
- 1 ½ tbsp minced garlic
- 4 green onions
- ½ cucumber
- ½ cup unsalted peanuts
- 2 tbsp soy sauce
- ½ cup fresh basil
- ¾ lime
- 1 ½ tbsp sriracha
Cook rice according to package instructions.
Peel and coarsely chop onion. Slice white mushrooms. Trim broccoli stems and cut into bite-sized florets.
Heat olive oil in a large nonstick skillet set over medium heat. Add chopped onion and cook 2 to 3 minutes, until soft. Stir in white mushrooms and broccoli. Cook 5 to 7 minutes, until broccoli is just softened. Stir in garlic and cook 1 minute, until fragrant.
While mushrooms cook, trim and thinly slice green onion and cucumber. Coarsely chop peanuts.
When broccoli is softened, add cooked rice to the skillet and cook, stirring frequently, 3 to 4 minutes, until rice is starting to crisp. (Use a wooden spoon to break up rice if it starts to clump.) Remove from heat and stir in soy sauce and peanuts.
Transfer fried rice to serving bowl and garnish with green onion, cucumber, basil leaves and a squeeze of lime. Serve with extra soy sauce or sriracha to taste.