Broccoli and Egg Fried Rice

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INGREDIENTS

NAME

WEIGHT

VOLUME

Water

675 g

675 mL / 3 cups 

White rice, long grain 

600 g 

3 cups

Salt

4 g

1 tsp

Eggs

180 g

4 large eggs

Salt

2 g

½ tsp

Sugar

10 g

1 tbsp

Soy sauce

20 g 

20 mL / 4 tsp 

Salt

4 g

1 tsp

Ginger, grated

2½ cm / 1” piece

-

Garlic, minced

6 g

2 cloves

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 

Olive oil, extra virgin 

45 g 

45 mL / 3 tbsp

Sesame oil, toasted

30 g 

30 mL / 2 tbsp

Rice vinegar

30 g

30 mL / 2 tbsp 

METHOD

  1. In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
  2. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16-18 minutes. 
  3. Remove from heat and place in refrigerator to chill for one hour. 
  4. In a large bowl, whisk 4 eggs. Season with salt. 
  5. In another bowl, whisk together sugar, soy sauce, salt, ginger and garlic. 
  6. 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. 
  7. 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.
  8. 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. 
  9. Return vegetables to skillet and stir to combine. Remove from heat and add sesame oil and rice vinegar. Stir. 
  10. 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

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