Fried Rice with Broccoli & Egg
Chinese fried rice is probably the most popular take-out food, it's quick-easy to make, and packed with flavors. Because of the simplicity, making it at home becomes so easy, and you can be creative too. No matter what it always comes out with great flavors and textures.
Yield
2 servingsPrep
10 minCook
8 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | teaspoons |
vegetable oil
divided |
|
| 2 | large |
eggs
well beaten |
|
| 1 | each |
yellow onion
chopped |
|
| 4 | each |
mushrooms, button
or cremini, about 1 cups, sliced |
|
| 2 | medium |
garlic cloves
crushed |
*
|
| ½ | inch |
ginger
peeled and finely chopped |
*
|
| ½ | each |
sweet red bell peppers
cut into small cubes |
|
| 1 | small |
carrots
peeled and sliced |
|
| 2 | cups |
broccoli florets
|
|
| ¼ | cup |
cilantro
fresh, |
|
| 2 | cups |
rice
long-grain, cooked or left-ver |
|
| Sauce | |||
| 1 | teaspoon |
sesame oil
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
or to taste |
|
| ½ | tablespoon |
vegetarian oyster sauce
or regular oyster sauce |
*
|
| ½ | tablespoon |
hot chili pepper oil
or to taste, sichuan or other kind |
*
|
| ½ | teaspoon |
rice vinegar
or to taste |
|
| 1 | each |
scallions, spring or green onions
sliced, for serving |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ml |
vegetable oil
divided |
|
| 2 | large |
eggs
well beaten |
|
| 1 | each |
yellow onion
chopped |
|
| 4 | each |
mushrooms, button
or cremini, about 1 cups, sliced |
|
| 2 | medium |
garlic cloves
crushed |
*
|
| 0.5 | inch |
ginger
peeled and finely chopped |
*
|
| 0.5 | each |
sweet red bell peppers
cut into small cubes |
|
| 1 | small |
carrots
peeled and sliced |
|
| 473 | ml |
broccoli florets
|
|
| 59 | ml |
cilantro
fresh, |
|
| 473 | ml |
rice
long-grain, cooked or left-ver |
|
| Sauce: | |||
| 5 | ml |
sesame oil
|
|
| 23 | ml |
soy sauce, tamari
or to taste |
|
| 7.5 | ml |
vegetarian oyster sauce
or regular oyster sauce |
*
|
| 7.5 | ml |
hot chili pepper oil
or to taste, sichuan or other kind |
*
|
| 2.5 | ml |
rice vinegar
or to taste |
|
| 1 | each |
scallions, spring or green onions
sliced, for serving |
|
Directions
In a medium nonstick skillet, heat ¼ teaspoon vegetable oil over medium heat until hot.
Add beaten eggs, and cook without stirring for about 2 minutes or until the eggs are set.
With a spatula turn the egg round over, and cook the other side for another 1 to 2 minutes until golden and slightly brown on the edges.
Transfer the egg round onto a cutting board, half and thinly slice the cooked egg.
Place on a plate and set side.
Add the remaining oil into the same skillet, and heat over medium-high heat.
Add the onions, stirring constantly, and cook for 5 minutes until the onions are browned.
Add the garlic, ginger and mushroom, stirring occasionally, and cook until the mushrooms are browned, about 5 minutes.
Stir in the bell peppers and carrots, and cook for about 2 minutes until tender but still crispy.
Add the broccoli, and cook for another 2 to 3 minutes, until all the veggies are tender.
Stir in the cilantro and rice, mix well.
Meanwhile whisk together all the sauce ingredients in a bowl.
Pour the sauce over and stir until well combined.
Cook for another 2 to 3 minutes until heated through.
You may adjust the seasonings if desired.
Divide between two serving plates and top with scallions.
Serve right away.
