Broccoli & Egg Fried Rice

I am taking a break from bombarding everyone with sourdough recipes. I still have quite a few tasty ones to share! 😉

This vegetarian fried rice dish was fast, easy, crowd-pleasing comfort food. Making it in a large cast iron skillet was the perfect vessel to create just the right amount of crispy rice and caramelized vegetables. According to the original recipe, another secret to getting color on the rice was the inclusion of sugar.

The recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I modified the proportions and substituted Basmati rice for sushi rice. It is a wonderful base recipe to incorporate any vegetables and/or protein with leftover rice in the fridge.

Yield: 4 to 6 servings

  • 5 cups of broccoli florets and stems (pieces should be of similar size)
  • 1 large bunch scallions (I used 7)
  • 6 large eggs
  • 2 1/4 tsp Kosher salt
  • 1 1/2 T granulated sugar
  • 2 T soy sauce
  • 1 1/2-inch piece fresh ginger, peeled and grated
  • 4 large garlic cloves, grated
  • 6-7 T vegetable oil, divided
  • 4-5 cups cooked, day-old sushi rice (I used leftover brown and white Basmati rice)
  • 4 T toasted sesame oil
  • 3 T unseasoned rice vinegar

This fried rice comes together really quickly, so it’s important that all of your ingredients are prepped and ready to go before you start cooking.

To Prep:

  1. Place broccoli to a medium bowl.
  2. Trim scallions on both ends, then cut crosswise into 1″ pieces. Transfer to bowl with broccoli.
  3. Whisk eggs in another medium bowl to combine and season with 3/4 teaspoons of salt.
  4. Whisk sugar, soy sauce, and 1 1/2 teaspoons of salt in a small bowl.
  5. Grate the ginger and garlic cloves into the bowl of sauce and give it another whisk.

To Cook:

  1. Heat 1 1/2 tablespoons of vegetable oil in a large cast-iron skillet (or non-stick if you don’t have one)over medium-high until just beginning to smoke. (I used a 12-inch cast iron skillet.)
  2. Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. When we say “undisturbed,” we mean it! You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them.
  3. Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.
  4. Heat remaining 5 tablespoons vegetable oil in skillet over medium-low.
  5. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. The eggs will cook very quickly, so try to err on the side of runny and less-cooked because they can become spongy if overcooked.
  6. Add the rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes. (Remember: undisturbed!)
  7. Return veggies to skillet and toss well to combine.
  8. Remove from heat, add sesame oil and rice vinegar, and toss once more. Serve.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

7 responses to “Broccoli & Egg Fried Rice

  1. Rice is sooo good, isn’t it?! 😍🌿

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