Asian-Style Broccoli with Brown Rice

Asian-Style Broccoli with Brown Rice


This dish is deceptively simple and deceptively delicious. Some people have been known to eat this dish for lunch Monday through Friday for weeks maybe even months on end and never get sick of it. 


Why is it so simple? The rice is cooked for 3 minutes in a microwave. The veggies can be cooked all at once and last throughout the week. Plus, can you really screw up broccoli, carrots, and edamame? I think my sister, who has been known to once cook chicken legs for 8 hours, has a chance at not screwing this up. (She might even consider eating this as she has a rule about broccoli- must be covered in Chinese sauce otherwise its deemed inedible).


Why is it so good? It carries the perfect salty/sweet balance that can still be categorized as healthy. It’s a lunch that keeps you nice and full with over 1 cup of veggies, and plenty of fiber from brown rice. 


Asian-Style Broccoli with Brown Rice

  • Servings: 2
  • Print

The perfect combination of sweet and salty.


– 1 small-medium head of broccoli, cut into florets – 2/3 cup of edamame (frozen or fresh) – 1/2 cup, carrots, shredded – 1 TBSP sesame oil – 1 10 oz package of brown rice (about 2 cups) – 3 TBSP of sweet chili sauce – 2 tsp of soy sauce – sesame seeds


  1. Cook the rice in the microwave according to the directions.
  2. In a large skillet, add 1 TBSP of sesame oil and the broccoli florets.
  3. After about 5 minutes, add the edamame and carrots
  4. Pour the sweet chili sauce and soy sauce into the pan with the vegetables. Toss the veggies in the sauce.
  5. Carefully open the bag or rice and place into 2 bowls.
  6. Add half of the veggies to each of the bowl.
  7. Top with sesame seeds.
  8. Enjoy warm!

This dish keeps well in the fridge all week. Double the recipe and you can bring this dish into work all week.


So in the middle of all those Holiday parties, consider making enough for lunch all week and guarantee yourself at least one serving of veggies and one of whole grains every day this week.


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