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.

Yield:

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

Ingredients

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

Preparation

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
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