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Fried Rice with Broccoli and Egg

 
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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

servings

Prep

10

min

Cook

8

min

Ready

20

min

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 468g (16.5 oz)
Amount per Serving
Calories 88414% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 899mg 37%
Total Carbohydrate 55g 55%
Dietary Fiber 6g 22%
Sugars g
Protein 48g
Vitamin A 152% Vitamin C 185%
Calcium 15% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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