Kohlrabi & Broccoli Fried Rice
Have you cooked with kohlrabi? This cabbage-family vegetable is often compared to a mix of apple and broccoli, and many students at Urban Assembly Unison (UAU) had never tried it. Neither had Ms. J, a longtime UAU teacher who teaches the school’s culinary elective. TFFJ provides produce for her classes when possible, and she is the partner teacher for Thursday afterschool, the program’s cooking day. Together, students and Ms. J used kohlrabi in Broccoli and Kohlrabi Fried Rice, inspired by a recipe from Main Street Farmers Market, so they could taste something new in a dish with familiar flavors. It was a hit.
Now it’s your turn to try this recipe.
Ingredients (TFFJ Produce Highlighted 🌿)
- 4 bulbs of kohlrabi, including leaves 🌿
- 4 stems of broccoli (can also replace with additional kohlrabi plants)
- 3 cups brown rice or quinoa
- ~2 tbsp neutral cooking oil (e.g., vegetable, canola, peanut, etc.)
- 2 tbsp sesame oil
- 1/4 cup soy sauce
- 4 cloves of garlic, minced or grated on a microplane
- 4 tsp honey
- Sriracha to taste
- Sesame seeds and red pepper flakes to garnish
Serves 8
Directions
- Preheat a large saucepan or wok over medium heat.
- Using a box grater or a food processor, grate the kohlrabi bulbs and broccoli stems. Gather the vegetable shreds into a clean kitchen towel and gently squeeze out excess water. Chop the broccoli florets and kohlrabi greens into bite-size pieces. In a small bowl, stir together the sesame oil, soy sauce, garlic, honey, and sriracha to make a sauce and set aside.
- Add neutral oil to the pan and stir-fry the grated vegetables for 2-3 minutes. Add in the broccoli florets, rice or quinoa, and sauce, and stir for 2 more minutes. Add the kohlrabi greens (and anything else like leftover pork, chicken, or plant-based protein of choice) and stir until the greens are bright and slightly wilted. Taste and adjust seasonings.
- Serve with sesame seeds and red pepper flakes on top, if desired.
