I like this recipe because it’s simple, versatile, and incredibly satisfying. The combination of sticky rice and flavorful beef broccoli filling creates the perfect balance of texture and taste. I also love that I can make them ahead of time and reheat them whenever I need a quick meal. Plus, they’re easily customizable—whether I want to make them spicy, cheesy, or vegetarian, the base recipe adapts beautifully.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Rice 2 cups short-grain rice (sticky rice variety)
For the Filling 1 lb ground beef (opt for lean beef for a lighter option) 1 cup broccoli, fresh and chopped ¼ cup stir-fry sauce (look for gluten-free versions if necessary)
For Seasoning Salt, to taste Pepper, to taste
Directions
I start by cooking the short-grain rice according to the package instructions until it’s tender and slightly sticky. Once done, I let it cool just enough to handle comfortably.
In a skillet over medium heat, I brown the ground beef, breaking it apart as it cooks. When it’s nearly done, I add the chopped broccoli and stir-fry for about 3–5 minutes until it’s bright green and tender.
I mix in the stir-fry sauce and season with salt and pepper. Then I remove the pan from heat and let the filling cool slightly.
To assemble, I take a small handful of cooled rice and form a flat triangle shape in my palm. I place a spoonful of the beef and broccoli mixture in the center, then mold more rice around it, shaping and pressing it gently to seal the filling inside.
Once all the triangles are formed, I heat a non-stick pan with a small amount of oil over medium heat. I pan-fry each rice triangle for about 3–4 minutes per side until golden brown and slightly crispy.
I let them cool for about 10 minutes before serving so they hold their shape better. They’re delicious served warm with soy sauce or sweet chili sauce on the side.
Servings and Timing
This recipe makes 4 triangles.
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Variations
When I want a spicy kick, I stir a little chili paste or sriracha into the beef filling.
For extra richness, I add shredded cheese inside before sealing the rice.
I sometimes use ground chicken or turkey instead of beef for a lighter version.
To make it vegetarian, I replace the beef with crumbled tofu or sautéed mushrooms.
I like to sprinkle sesame seeds on top before pan-frying for a nutty flavor and pretty finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to eat, I reheat them in a skillet over low heat until warm and crispy again. They also reheat nicely in an air fryer at 350°F (175°C) for about 5 minutes. If freezing, I wrap each triangle tightly in plastic wrap and store them for up to 1 month—just thaw and reheat before serving.
FAQs
Can I use another type of rice?
Yes, but short-grain or sushi rice works best because it’s sticky and holds the triangle shape well.
How do I keep the rice from sticking to my hands?
I lightly wet or oil my hands before shaping the triangles—it makes handling the rice much easier.
Can I bake these instead of pan-frying?
Yes, I bake them at 400°F (200°C) for about 15–20 minutes, flipping halfway through for even browning.
Can I make them ahead of time?
Definitely. I often prepare and shape them a day ahead, then pan-fry just before serving.
Can I use frozen broccoli?
Yes, I thaw it first and pat it dry before cooking to prevent excess moisture.
How can I make them extra crispy?
I press the triangles gently after shaping to compact the rice, then pan-fry over medium-high heat until golden on both sides.
What dipping sauces work best?
I love soy sauce, teriyaki sauce, or sweet chili sauce—they all complement the flavors beautifully.
Can I add other vegetables?
Absolutely. Carrots, bell peppers, or green onions all make great additions to the filling.
How do I stop the triangles from falling apart?
I make sure the rice is slightly sticky and press it firmly when shaping to seal the filling completely.
Can I use leftover rice?
Yes, as long as it’s sticky enough. I reheat it slightly and mix in a teaspoon of water to restore some moisture.
Conclusion
These Beef Broccoli-Stuffed Rice Triangles are the ultimate comfort food—crispy, flavorful, and satisfying. I love how the tender rice contrasts with the savory beef filling, making each bite deliciously balanced. Whether I’m serving them as an appetizer or a main dish, they always bring a comforting homemade feel to the table. Simple, creative, and endlessly customizable, this recipe is one I keep coming back to whenever I crave something cozy and fun to eat.
These Beef Broccoli-Stuffed Rice Triangles combine crispy golden rice with a savory beef and broccoli filling for the ultimate handheld comfort food. Perfect as a snack, appetizer, or meal, they’re hearty, flavorful, and satisfying in every bite.
Ingredients
For the Rice:
2 cups short-grain rice (sticky rice variety)
For the Filling:
1 lb ground beef (lean preferred)
1 cup broccoli, chopped
1/4 cup stir-fry sauce (gluten-free if needed)
For Seasoning:
Salt, to taste
Pepper, to taste
For Cooking:
1 tablespoon oil (for pan-frying)
Instructions
Cook the short-grain rice according to package directions until tender and sticky. Let cool slightly for easy handling.
In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Add chopped broccoli and stir-fry for 3–5 minutes until bright green and tender.
Stir in stir-fry sauce, season with salt and pepper, and remove from heat. Allow the filling to cool slightly.
Take a handful of cooled rice and form a flat triangle shape in your palm. Add a spoonful of beef and broccoli mixture in the center, then cover with more rice and press gently to seal into a triangle.
Heat oil in a non-stick skillet over medium heat. Pan-fry each triangle for 3–4 minutes per side until golden and crispy.
Cool for about 10 minutes before serving. Serve warm with soy sauce or sweet chili sauce for dipping.
Notes
Add chili paste or sriracha to the beef mixture for a spicy version.
Stuff with shredded cheese before sealing for a melty surprise.
Use ground chicken or turkey for a lighter version.
Make vegetarian with crumbled tofu or sautéed mushrooms instead of beef.
Sprinkle sesame seeds on top before frying for extra flavor and crunch.
Bake instead of pan-frying at 400°F (200°C) for 15–20 minutes, flipping halfway through.
