Broccoli and Egg Fried Rice

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This is a great recipe for using leftover rice and other ingredients

Time 30 mins
Servings 4
Difficulty Medium





  • 3 cups Water
  • 3 cups White rice, long grain
  • 1 tsp Salt


  • 4 large Eggs
  • ½ tsp Salt


  • 1 tbsp Sugar
  • 4 tsp Soy sauce
  • 1 tsp Salt
  • Ginger, grated, 2½ cm / 1” piece
  • 2 cloves Garlic, minced


  • 1 tbsp Neutral oil
  • 1 lb Broccoli , cut into florets
  • ½ cup Green onion, chopped
  • ½ tsp Salt


  • 3 tbsp Olive oil , extra virgin
  • 2 tbsp Sesame oil, toasted
  • 2 tbsp Rice vinegar


  • In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
  • Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes.
  • Remove from heat and place in refrigerator to chill for one hour.
  • In a large bowl, whisk 4 eggs. Season with salt.
  • In another bowl, whisk together sugar, soy sauce, salt, ginger and garlic.
  • In a large skillet, heat neutral oil over medium-high heat. Add broccoli, scallions, and salt. Toss to coat. Cook until charred on one side, about 5 minutes. Stir and continue cooking until broccoli is crisp-tender, about 2 more minutes. Transfer mixture to a bowl and set aside.
  • Using the same skillet, heat olive oil over medium-low. Add eggs and cook, stirring constantly, until large curds begin to form, about 30 seconds. (eggs will cook quickly, so err on the side of less-cooked because they will become spongy if overcooked).
  • Add precooked rice and soy sauce mixture to eggs. Toss to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes.
  • Return vegetables to skillet and stir to combine. Remove from heat and add sesame oil and rice vinegar. Stir.
  • Divide rice evenly among 4 bowls and serve.


  • You can also chop broccoli stems into pieces the same size as florets and cook at the same time 
  • Sesame seeds, hot sauce and additional scallions can all be used as optional garnishes 
  • Alternatively, you can use sushi or Jasmine rice. Rice can be cooked up to two days in advance if refrigerated