Broccoli Egg Fried Brown Rice
A wholesome twist on the classic fried rice, this dish pairs fluffy scrambled eggs with tender broccoli florets and nutty brown rice for a satisfying meal that's ready in under 30 minutes.
Story
This healthier version of fried rice swaps white rice for brown rice, adding extra fiber and nutrients. The key is to use day-old cold rice—it fries up fluffier and won't turn mushy.
Ingredients
cooked brown rice (cold)
2 cups
broccoli florets
1 cup
eggs
2 large
carrot, diced
1 small
green onions, sliced
3 stalks
soy sauce
2 tablespoons
sesame oil
1 teaspoon
vegetable oil
2 tablespoons
salt and pepper
to taste
Instructions
1
Prep the vegetables
Steam or boil the broccoli florets for about 2 minutes until bright green and slightly tender but still crisp. Drain and set aside. Dice the carrot into small pieces and slice the green onions, keeping the white and green parts separate.
2
Scramble the eggs
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Crack the eggs into the pan and scramble them until just set but still slightly wet. Remove and set aside.
3
Fry the rice
Add the remaining oil to the wok. Toss in the carrot pieces and cook for 1-2 minutes. Add the cold brown rice, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until the rice is heated through and lightly toasted.
4
Combine and season
Add the broccoli and scrambled eggs back to the wok. Pour in the soy sauce and drizzle with sesame oil. Toss everything together, adding the green onions (white parts first, then greens). Season with salt and pepper to taste. Serve hot.
