Kohlrabi & Broccoli Fried Rice
Have you cooked with kohlrabi? This cabbage-family vegetable tastes like a mix of apple and broccoli, and many students at UA Unison had never tried it. Neither had Ms. J! We used it in Broccoli and Kohlrabi Fried Rice, inspired by a recipe from Main Street Farmers Market, so students 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.
