Broccoli & Soy Strips Rice Bowl
This Broccoli & Soy Strips Rice Bowl is a simple, satisfying weeknight meal: fluffy basmati rice, tender broccoli, sweet green peas, and hearty soy strips all cooked together with onion and olive oil. It’s cozy, protein-packed, and perfect for meal prep — you can keep it simple or season it up however you like.
Rice and Vegetables Instructions
- Rinse the basmati rice until the water runs mostly clear. Chop the onion and cut the broccoli into small florets.
- Heat the olive oil in a pot over medium heat. Add the onion and sauté for 3–4 minutes until softened.
- Add the rice and stir for 1 minute to coat it in the oil.
- Add the water and salt. Bring to a boil, then reduce to a low simmer and cover.
- Cook for 10 minutes, then add the broccoli and peas on top. Cover again and cook for another 8–10 minutes, until the rice is tender and the broccoli is cooked.
- Turn off the heat and let it sit covered for 5 minutes, then fluff with a fork.
Soy Strips Instructions
- Soak the soy strips in hot water for 10 minutes, then drain well (press/squeeze gently so they’re not watery).
- Heat olive oil in a skillet over medium-high heat. Add the drained soy strips and sauté for 5–7 minutes until lightly browned.
- Season with a pinch of salt.
- Serve the soy strips over the rice and vegetables (or stir everything together).
Notes
- Soy strips soak up flavor — if you have it, soak them in veggie broth instead of water.
- Squeeze the soaked soy strips well before pan-frying so they brown instead of steaming.
- You can cook broccoli softer or keep it crisp-tender by adding it later.
- This recipe is a great base: add garlic powder, soy sauce, curry powder, or lemon to switch the vibe.
- Keeps well in the fridge for 3–4 days — perfect for meal prep.
Equipment Needed
- Pot
- Lid
- Stove
- Knife
- Cutting Board
- Wooden Spoon
- Measuring Cups
- Mixing Bowl
- Strainer
- Skillet
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