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Fried Rice with Broccoli and Egg

  • 2servings
  • 20minutes
  • 884calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, H, C, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/4 teaspoons vegetable oil divided

  2. 2 large eggs well beaten

  3. 1 each yellow onion chopped

  4. 4 each mushrooms, button or cremini, about 1 cups, sliced

  5. 2 medium garlic cloves crushed

  6. 1/2 inch ginger peeled and finely chopped

  7. 1/2 each sweet red bell pepper cut into small cubes

  8. 1 small carrot peeled and sliced

  9. 2 cups broccoli florets

  10. 1/4 cup cilantro fresh,

  11. 2 cups rice long-grain, cooked or left-ver

  12. Sauce:

  13. 1 teaspoon sesame oil

  14. 1 1/2 tablespoons soy sauce or to taste

  15. 1/2 tablespoon vegetarian oyster sauce or regular oyster sauce

  16. 1/2 tablespoon hot chili oil or to taste, sichuan or other kind

  17. 1/2 teaspoon rice vinegar or to taste

  18. 1 each scallions, spring or green onions sliced, for serving

Instructions Jump to Ingredients ↑

  1. In a medium nonstick skillet, heat 1/4 teaspoon vegetable oil over medium heat until hot.

  2. Add beaten eggs, and cook without stirring for about 2 minutes or until the eggs are set.

  3. 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.

  4. Transfer the egg round onto a cutting board, half and thinly slice the cooked egg.

  5. Place on a plate and set side.

  6. Add the remaining oil into the same skillet, and heat over medium-high heat.

  7. Add the onions, stirring constantly, and cook for 5 minutes until the onions are browned.

  8. Add the garlic, ginger and mushroom, stirring occasionally, and cook until the mushrooms are browned, about 5 minutes.

  9. Stir in the bell peppers and carrots, and cook for about 2 minutes until tender but still crispy.

  10. Add the broccoli, and cook for another 2 to 3 minutes, until all the veggies are tender.

  11. Stir in the cilantro and rice, mix well.

  12. Meanwhile whisk together all the sauce ingredients in a bowl.

  13. Pour the sauce over and stir until well combined.

  14. Cook for another 2 to 3 minutes until heated through.

  15. You may adjust the seasonings if desired.

  16. Divide between two serving plates and top with scallions.

  17. Serve right away.

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