Broccoli and Egg Fried Rice Recipe

 

Broccoli and Egg Fried Rice Recipe

It's a vibrant and comforting dish that turns leftovers every day into a celebration of texture and flavor. Fluffy grains of rice are tossed with crispy, tender broccoli florets, sweet carrots, and smelly garlic, with silky scrambled eggs binding the whole thing together. A splash of soy sauce provides a deep umami backbone, while a hint of sesame oil gives it a nutty finish. Each bite provides a satisfying mix of soft rice, crunchy veggies, and creamy egg-it's the perfect quick-fire meal, whether it's a busy evening or a lazy weekend.

Why I love it

I love this recipe because it feels like a warm hug after a long day. It's incredibly versatile-you can throw in whatever vegetables you have on hand, swap the protein, or keep it simple with just broccoli and egg. The combination of textures is endlessly satisfying: the rice soaks up the savory sauce, the broccoli stays bright and crunchy, and the eggs add a luxurious silkiness that ties everything together. It's also a brilliant way to use up day‑old rice, turning something that might otherwise go to waste into a star‑worthy dish. The aroma of garlic, ginger, and sesame oil fills the kitchen in minutes, instantly lifting the mood and making everyone gather around the stove. Plus, it's ready in under half an hour, so you get a nutritious, restaurant‑quality meal without the fuss or the cleanup of a complicated recipe.

 

Quick info

Cooking time: 15 minutes

Total time: 25 minutes

Serves: 4

Difficulty level: Easy

Ingredients (for 4 people)

·       2 cups cooked jasmine or long‑grain rice, preferably day‑old and chilled

·       1 medium head of broccoli, cut into small florets (about 2 cups)

·       2 large eggs, lightly beaten

·       1 carrot, diced small (optional)

·       3 green onions, thinly sliced, white and green parts separated

·       2 cloves garlic, minced

·       1 tsp fresh ginger, grated

·       2 Tbsp vegetable oil, divided

·       3 Tbsp soy sauce or tamari, gluten‑free

·       1 Tbsp oyster sauce (optional)

·       1 tsp sesame oil

·       ½ tsp sugar or honey

·       Salt and freshly ground black pepper, to taste

Tools

·       Large non‑skillet or wok

·       Wooden spoon or spatula

·       Small bowl for beating eggs

·       Ingredients/Utensils: Cutting board and sharp knife

·       Measuring spoons

Instructions

Step 1.

Prep everything first: Fried rice moves fast, so before heating the pan, make sure all your ingredients are measured, chopped, and ready to go. This includes the rice – break up any clumps – broccoli florets, diced carrot, garlic, ginger, and green onions.

Step 2.

Blanch the broccoli – Bring a pot of salted water to a boil. Drop the broccoli florets in for 1 minute, just until they turn bright green and still crisp. Immediately transfer them to a bowl of ice water to stop the cooking. Drain and set aside. This quick blanch keeps the broccoli vibrant and crunchy in the final dish.

Step 3.

Scramble the eggs: In the skillet, warm 1 Tbsp of vegetable oil over medium heat. Pour in the beaten eggs, stirring gently until they are just set but still soft. They should look like fluffy curds. Transfer the scrambled eggs to a plate and set aside.

Step 4.

Sauté aromatics – Add the remaining 1 Tbsp oil in the same skillet. Throw in minced garlic, grated ginger, and the white parts of the green onions. Stir for about 30 seconds to make them fragrant but not burnt.

Step 5.

Add the rice – Increase to medium‑high. Add the chilled rice and, using the back of your spoon, break up the few clumps still together. Stir‑fry for 2‑3 minutes, allowing the rice to slightly toast and absorb the aromatics.

Step 6.

Add the vegetables-Add the blanched broccoli, diced carrot, and the green parts of the green onions to the pan. Stir everything together; let the vegetables warm through for another 2 minutes.

Step 7.

Season the fried rice – Drizzle the soy sauce, oyster sauce (if using), sesame oil, and sugar over the rice. Toss vigorously to coat every grain evenly. Taste and adjust with a pinch of salt or extra soy sauce if needed.

Step 8.

Fold in the eggs: Return the scrambled eggs to the skillet. Gently fold them through the rice and veggies, ensuring they are distributed without breaking up the curds too much.

Step 9.

Complete and serve - turn off the heat, give one final stir, and serve immediately when hot and aromatic. Extra green onion tops sprinkled on add freshness and color.

Approximate macros per serving (based on 4 servings)

v  Calories: 380 kcal

v  Protein: 12 g

v  Fat: 14 g

v  Carbohydrates: 52 g

v  Fiber: 4 g

v  Sugar: 4 g

v  Sodium: 720 mg

What to serve with this

This fried rice stands beautifully on its own, but you can round out the meal with a simple cucumber salad, dressed in rice vinegar, a side of steamed edamame, or a bowl of light miso soup. For something a bit more filling, pair it with grilled teriyaki chicken or baked tofu. A cold glass of iced green tea or crisp lager balances the savory flavors nicely.

Tips & variations

·       Use day‑old rice; fresh rice can turn mushy because of excess moisture.

·       Exchange the broccoli for other veggies, including bell peppers, snap peas, or mushrooms.

·       Add a boost of protein with cooked shrimp, diced ham, or crumbled tofu.

·       Add a teaspoon of sriracha, or a pinch of chili flakes when adding the soy sauce to give it some spice.

·       To make it gluten-free, use tamari instead of soy sauce and omit the oyster sauce or use a gluten-free alternative.

·       Sprinkle the top with toasted sesame seeds for a nutty flavor and crisper texture.

 

Frequently asked questions

1. Instead of white rice, can I use brown rice?

Yes, brown rice works too, but it really benefits from a day’s cooking in advance and a chill, since it keeps its shape better in stir‑frying.

2. What if I don't have a wok?

A large non-stick skillet works perfectly, but you need to ensure it’s hot before adding the oil to achieve a nice sear on your rice.

3. How do I not let the broccoli go soggy?

Blanch briefly, then immediately plunge into ice water; drain well. This stops the cooking and maintains crisp texture.

4. Is it possible to make this dish vegan?

Absolutely omit the eggs or replace them with a tofu scramble, and use a plant-based oil instead of butter.

5. Is it all right to add cheese?

It won't need it-the dish is fundamentally egg‑based in origin-but a sprinkling of shredded cheddar or a dash of Parmesan can enrich things if you want it to.

6. How long do leftovers stay?

Store in the refrigerator in an airtight container for up to 3 days. If warming up, use a hot skillet with a splash of water or oil to bring it back to its moist state.