Fried Rice with Broccoli and Eggs

Yield: 6 servings (serving size: 1 1/3 cups) 254 a serving

Fried Rice with Broccoli and Eggs
Fried Rice with Broccoli and Eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups small broccoli florets $

  • 4

    large eggs $

  • 2

    tablespoons water

  • 1

    tablespoon vegetable oil, divided $

  • 1

    tablespoon minced peeled fresh ginger

  • 2

    garlic cloves, minced

  • 4

    cups cooked long-grain rice, chilled $

  • 1/2

    cup shredded carrot $

  • 1/4

    cup fat-free, less-sodium chicken broth $

  • 2

    tablespoons low-sodium soy sauce

  • 2

    teaspoons dark sesame oil

  • 1/4

    teaspoon salt

  • 1/4

    cup thinly sliced green onions

Directions

Steam broccoli, covered, 2 minutes or until crisp-tender; rinse with cold water. Drain; cool. Combine eggs and 2 tablespoons water. Heat 1 teaspoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add egg mixture; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove egg mixture from pan. Add 2 teaspoons vegetable oil to pan. Add ginger and garlic; stir-fry 30 seconds. Add rice; stir-fry 3 minutes. Add broccoli, carrot, and broth; cook 1 minute. Add cooked eggs, soy sauce, sesame oil, and salt; stir-fry 1 minute or until thoroughly heated. Sprinkle with green onions.

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