Broccoli and Egg Fried Rice

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

4 Servings

30 minutes

Medium

Eggs	180 g	4 large eggs
Salt	2 g	½ tsp

Neutral oil	15 g	15 mL / 1 tbsp
Broccoli, cut into florets	1 lb	5 cups
Scallions, cut crosswise into 2 ½ cm / 1" pieces	-	1 bunch
Salt	2 g	½ tsp

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 16-18 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 fried rice evenly among four bowls and serve.

NOTES

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
You can substitute green onion for scallion
Alternatively, you can use sushi or Jasmine rice. Rice can be cooked up to two days in advance if refrigerated
Pork, chicken, cabbage and peas all make great additions