Ingredients
Green Curry Broccoli Fried Rice:
- Garlic - 2 cloves , minced
- Broccoli - 1 1/2 lbs , chopped
- Cilantro - 1/2 bunch , chopped
- Chicken thighs - 1 1/2 lbs , chopped into strips
- Water - 1/2 cup
- Cooking oil - 2 Tbsp
- Green curry paste - 1 1/2 Tbsp
- Fish sauce - 1 Tbsp
- Maple syrup - 2 tsp
- Leftover cauliflower rice - 1 lb
- Carrots - 1 1/2 cups , diced ((Frozen))
- Lime - 1/2 , juice of
Prep
- Garlic / Broccoli / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
- Chicken - Chop into thin strips. Season and tenderize with salt and pepper. (Can be done up to 3 days ahead)
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Make
- Heat a wok over medium-high heat. Add broccoli and then water to wok. Stir-fry until broccoli absorbs all the water and reaches the texture you want - tender but still with a crunch. If the pan ever looks too dry and you’re worried that the broccoli may burn, just add another splash of water. Remove broccoli when done and set aside.
- Return wok to heat. Add oil and then garlic, curry paste, fish sauce, and maple syrup to heated oil. Mix all the goodness together and take a second to enjoy the good smells.
- Add in chicken and toss until it’s all coated in the sauce. Fold in leftover cauliflower rice, carrots, and broccoli. Cook until everything is warmed through. Take off heat and finish with cilantro and lime juice. Season to taste with any of the flavorings.
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