Fried Rice with Vegetables, Broccoli and Egg

I used to think of rice mainly as a dry side dish and was not much of a fan. Now I often cook it in a frying pan with vegetables and egg. This version has broccoli, carrots and peas, with soy sauce for seasoning and crispy onions scattered on top.

Start with dry rice

For two portions, weigh out 120 g dry rice and cook it first. Spread it out to let the steam escape briefly. A drier surface helps it fry rather than stick together. Allow about 40 minutes including cooking and a short cooling time.

Prepare the vegetables

Dice the carrots and cut the broccoli into small florets. Cook them in the pan with a splash of water, adding the peas and cooking until tender with a little bite. Follow the packet instructions for frozen vegetables. Let excess water evaporate before adding the rice and sesame oil.

Add egg and seasoning

Push the rice and vegetables aside and scramble the beaten eggs in the space. Mix everything together once the eggs have set. Taste before adding salt, as soy sauce already provides plenty of seasoning. Oyster sauce is optional; leave it out for a meat- and fish-free dish.

Kitchen tip

If using rice from the day before, cool it quickly after cooking, refrigerate and use within 24 hours. Heat it until steaming hot throughout and reheat only once.

Easy recipe

Fried Rice with Vegetables, Broccoli and Egg

★★★★★★★★★★3.7 out of 5 · 3 ratings

Fried rice with broccoli, carrots, peas and egg. Seasoned with soy sauce and topped with crispy onions, for two portions from 120 g dry rice.

Prep time

10 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 120 grice, dry weight, cook before frying
• 1 clovegarlic
• 30 gpeas
• 120 gcarrots, about 2
• 40 gbroccoli
• 2eggs
• 1 tbspsesame oil
• 3 tbspsoy sauce
• 20 gcrispy onions, about 2 tbsp
• salt, pepper
• 1 tspoyster sauce
• coriander

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Instructions

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1. Weigh 120 g rice dry and cook in water according to the packet. Spread on a large plate and let the steam escape for about 10 minutes while preparing the vegetables.
2. Finely dice the carrots, cut the broccoli into small florets and chop the garlic. Cook carrots and broccoli in a deep frying pan with a splash of water. Add peas and cook until tender with a little bite, following the packet for frozen vegetables. Let excess water evaporate.
3. Add sesame oil and garlic to the vegetables and cook briefly over medium heat. Add the rice and stir-fry for a few minutes without letting the garlic burn.
4. Beat the eggs. Push the pan contents aside, reduce the heat slightly and scramble the eggs in the space until fully set. Mix with the rice.
5. Season with soy sauce and optional oyster sauce. Heat thoroughly, then taste and add pepper and salt only if needed. Serve with crispy onions and optional coriander.

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3.7 out of 5 · 3 ratings

Nutrition per serving

Calories

472 kcal

Protein

15.2 g

Carbohydrates

63.2 g

Sugar

5.3 g

Fat

17.2 g

Saturated fat

5 g

Fibre

4.3 g

Salt

3.9 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace