Fried Rice with Broccoli and Eggs

Fried Rice with Broccoli and Eggs Recipe
Karry Hosford
Stir-frying rice is a great way to turn leftover rice into a quick and easy meal. It's important that the rice is cold so it won't become sticky while cooking; the oil coats the chilled grains and prevents clumping.


6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 254
Caloriesfromfat 28 %
Fat 7.8 g
Satfat 1.6 g
Monofat 3.4 g
Polyfat 2 g
Protein 9.9 g
Carbohydrate 36.4 g
Fiber 3.2 g
Cholesterol 142 mg
Iron 2.6 mg
Sodium 362 mg
Calcium 69 mg


3 cups small broccoli florets
4 large eggs
2 tablespoons water
1 tablespoon vegetable oil, divided
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
4 cups cooked long-grain rice, chilled
1/2 cup shredded carrot
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
1/4 teaspoon salt
1/4 cup thinly sliced green onions


Steam broccoli, covered, 2 minutes or until crisp-tender; rinse with cold water. Drain; cool.

Combine eggs and 2 tablespoons water. Heat 1 teaspoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add egg mixture; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove egg mixture from pan.

Add 2 teaspoons vegetable oil to pan. Add ginger and garlic; stir-fry 30 seconds. Add rice; stir-fry 3 minutes. Add broccoli, carrot, and broth; cook 1 minute. Add cooked eggs, soy sauce, sesame oil, and salt; stir-fry 1 minute or until thoroughly heated. Sprinkle with green onions.

Marie Simmons,

Cooking Light

March 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note