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.
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
How to Make It
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.
I made more rice, so I added more soy, sesame oil, garlic, and ginger. Our friends enjoyed it as much as we did. I served it with Asian bbq chicken from CL. I will make it again.
Edited to add that when I made this again, I added sauteed onions andsauteed diced red pepper. The color added to the eye appeal and contributed more flavor.
This is a great, filling meal, and one we have on a fairly regular basis. The flavours are just right, and it makes enough to feed a small army - or at least, a couple of people for two nights, with leftovers for lunch.