Sometimes I think of things to make just for a reason to pull out the Siracha.  That’s normal, right?  Because man oh man, I sure do love that spicy goodness!  And today’s excuse to eat it was this broccolini fried rice. Which, as it turns out, was pretty insanely delicious even without it.  In case you have an aversion to the hot stuff!  (but WHY?!)  Hope you love!  xx- Sarah {more after the jump}



Serves 2



1 cup wild rice

2 bunches of broccolini, chopped into 1/4 inch pieces

1 medium onion, diced

1 tablespoon + 2 teaspoons toasted sesame oil

2 tablespoons fresh ginger, peeled and minced

3 cloves of crushed garlic

3 tablespoons GF low sodium tamari

1 teaspoon ume vinegar

1 lime



–  In a medium, heavy bottomed pot combine rice with 1 1/4 cups of water, 2 teaspoons of toasted sesame oil and a heart pinch of sea salt.  Bring to a boil, then reduce heat to low and simmer covered for 13- 17 minutes, or until rice is cooked.

–  In a large wok heat 1 tablespoon of sesame oil over medium/high heat.  Add onion and cook until nearly transculent, stirring to prevent burning.

– Add rice, garlic, ginger, broccolini, tamara and ume vinegar.  Combine will and cook until broccolini is tender but still firm and bright green.

–  Squeeze lime juice over top, serve with Siracha.

– Enjoy!

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Reader Comments

  1. Abby|

    I need to stop checking your blog early in the morning because now I'm craving fried rice at 9:15am! Looks delicious!

  2. ami@naivecookcooks|

    Oh my looks like fried rice is everywhere! I have day old rice in my refrigerator but couldn't find baby corns so postponed plans for making fried rice!! Crazy me, your fried rice looks amazing!

  3. Caitlin|

    i've been making something very similar as of late, as well! i'm obsessed with ume vinegar and just love toasted sesame oil. and wild rice, can't. get. enough.

  4. Keya|

    I made this. I am a casual home-cook, nothing fancy. So I change according to what I have at home, which meant I used regular basmati rice and broccoli florets, vinegar and whatever soy sauce I had on hand. I did have sesame oil.. I have no idea why this was so yummy.. it was incredible while it looks like a regular recipe.

  5. Angela|

    Substituted dark soya sauce for tamari, mixed quinoa instead of rice and added sliced mushrooms and flavoured tofu. Very yummy, easy and fast. Thumbs up from three-year-old and thirty-nine-year-old!

  6. JAY|

    3 Tablespoons of Tamari makes for an unenjoyable salty meal. Perhaps the recipe calls for sodium-reduced Tamari.
    We used 1 tablespoon of regular Tamari and it was more than enough.

  7. Felicia Shelton|

    I just made this today and it was so delicious. Definitely making this during the week as I begin to just focus on vegetables and lots more Asian flavors to my diet. Merci bien!

  8. Marisa|

    Just made this today as part of our Eat Clean August that we are doing with you! It was amazing! I added shiitake mushrooms and purple asparagus and instead of brown rice used amaranth and buckwheat.
    Delicious! Thank you Sarah!

  9. Maria|

    Looking forward to making this – my daughter and I are sensitive to onions & garlic (such a pain) but will adapt. Your other recipes look so good.

  10. Shanna|

    You need to be a part of a contest for one of the best websites on the internet.
    I most certainly will recommend this website!

  11. Jenn@slim-shoppin|

    Believe it or not, I just tried broccolini for the first time yesterday! My sister ordered it as a side dish, lemon, garlic roasted broccolini and I loved it! definitely going to try this asap!

  12. Nina|

    I think we may have gone overboard on the ginger because that was the predominant flavor. Might just be us though. Going to try again because we thought it had loads of potential. Tamari amount seemed good to us. Have no idea if right for others. Thanks!

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