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 chopped 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.