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Fried Rice with Broccoli and Eggs

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

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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

Details

Preparation

Step 1

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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