The title of this recipe is a bit of a misnomer, since the base of this dish is mostly vegetables. However I do use brown rice or quinoa to bulk it out a little bit and add a different texture. This is also another “root to leaf” recipe that uses the whole vegetable, so there’s no waste.

These quick stir-fries make up a lot of our dinners on busy summer days when I want a cooked meal, but don’t want to stand over the stove for prolonged periods; the vegetables are gently stir fried to retain crunch and texture. You can substitute other vegetables for the kohlrabi and broccoli as the produce in the market stalls changes–turnips, carrots, fennel, etc. would all work!

Broccoli and Kohlrabi Fried Rice

• 2 bulbs of kohlrabi, including leaves
• 2 stems of broccoli
• 1.5 c. brown rice or quinoa
• 1 c. leftover cooked chicken or pork (optional)
• neutral cooking oil
• 1 T. sesame oil
• 2 T. soy sauce
• 2 cloves of garlic, minced or grated on a microplane
• 2 t. honey
• sriracha to taste
• sesame seeds and red pepper flakes to garnish (optional)

Preheat a large saute pan or wok over medium heat on the stove.

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 about 1 T. of 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 leftover pork or chicken 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.

Serves 4.