Rating: 3.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

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.

Marie Simmons
Recipe by Cooking Light March 2002

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

254 calories; calories from fat 28%; fat 7.8g; saturated fat 1.6g; mono fat 3.4g; poly fat 2g; protein 9.9g; carbohydrates 36.4g; fiber 3.2g; cholesterol 142mg; iron 2.6mg; sodium 362mg; calcium 69mg.
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