Instructions

01
Bring a large pot of salted water to a boil. Blanch the broccoli florets for 90 seconds, then remove with a slotted spoon to a towel-lined plate. Repeat with the brussels sprouts for 2 minutes, then drain and set aside.
Herb says
Blanching softens just enough for stir-frying, ensuring a crisp-tender finish instead of a dental workout.
02
Rinse the arborio rice in a fine mesh strainer under cold water until the water runs almost clear. Drain thoroughly.
03
Heat 1 tablespoon vegetable oil in a nonstick skillet or wok over medium-high heat. Add the drained rice and stir constantly for 3-4 minutes until lightly golden and nutty-smelling. Transfer toasted rice to a bowl and wipe out the pan.
Herb says
Toasting uncooked arborio brings out a popcorny aroma and prevents the sad fate of mushy stir-fry.
04
Add 2 tablespoons vegetable oil to the skillet over high heat. When shimmering, add the blanched broccoli and brussels sprouts. Cook, stirring only occasionally, until deeply browned in spots and crisped at the edges, about 3-4 minutes.
05
Push the vegetables to the sides and add the garlic, ginger, and half the scallions to the center of the pan. Stir-fry for 45 seconds until fragrant, then toss everything together.
06
Add the toasted rice to the skillet and stir to combine, breaking up any clumps. Stir-fry for 2 minutes to heat through.
07
Drizzle in the soy sauce and sesame oil, tossing well to coat. Stir-fry for 1 more minute.
Herb says
Add your soy and sesame at the end to preserve their aroma and keep the rice from steaming into stickiness.
08
Turn off the heat, sprinkle with rice vinegar, and toss well. Top with remaining scallions and sesame seeds before serving. Season with salt and pepper to taste.

HERB

Rice, Rice, Revolution

Ingredients

Instructions