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Easy Broccoli Rice

Easy Broccoli Rice (Keto, Paleo, Whole30)

  • Author: Irena Macri
  • Prep Time: 15
  • Cook Time: 2
  • Total Time: 17 minutes
  • Yield: 3-4
  • Category: Side
  • Method: Stir-Fried
  • Cuisine: Keto


Quick and easy broccoli rice makes for a delicious and healthy side dish that is low-carb, gluten-free and grain-free. Perfect for those doing paleo, Whole30 or keto diets. Vegetarian and vegan-friendly too.


1 medium head of broccoli, cut into florets (cut the bigger florets in half again)
1 clove garlic, finely diced
1 spring onion, diced small
1 tablespoon butter (or olive oil)
1/2 teaspoon salt
1 tablespoon lime or lemon juice


Cut the broccoli into small florets. Cut the larger florest in half.

Use a food processor or your mad knife skills to chop the broccoli florets into tiny pieces, kind of like large rice kernels. I use a small food processor and do this in 2-3 batches. Be careful to not overprocess the broccoli for too long or it will turn into mash. Do it in short blitz a few times, then check and scrape bits and pieces from the sides, then blitz again if needed.

Once chopped, transfer to a bowl. Dice up a clove of garlic and a spring onion (scallion).

Heat a dollop of butter or other cooking fat in a pan over medium heat. Add the chopped garlic and onions and stir through for about 30 seconds.

Once aromatic and golden, add the riced broccoli and season with a little sea salt and lemon juice. Stir over medium heat for 1-2 minutes until just cooked through but still has some crunch.


Instead of pan-frying, you could also steam or microwave broccoli rice but do it very briefly.

Cooked broccoli rice will keep for 2-3 days in the fridge and can be easily reheated. I don’t recommend freezing it.


  • Serving Size: 1 cup
  • Calories: 58
  • Sugar: 1.6 g
  • Sodium: 321.4 mg
  • Fat: 3.2 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 6.4 g
  • Fiber: 2.4 g
  • Protein: 2.7 g
  • Cholesterol: 7.6 mg
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