Fried Rice with Broccoli and Eggs
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.
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
Nutrition 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
How to Make It
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Steam broccoli, covered, 2 minutes or until crisp-tender; rinse with cold water. Drain; cool.
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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.
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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.
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