This recipe also works well with frozen broccoli; to use, simply skip the first step.
Slideshow: Stir-Fry Dishes
1/2 pound broccoli, stems peeled, cut into 1/2-inch pieces
2 tablespoons vegetable oil
1 small yellow onion, cut into 1/4-inch dice
2 cups julienned carrots
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
4 cups cooked long-grain white rice (see Note)
4 large eggs, beaten
2 tablespoons soy sauce
1/4 cup coarsely chopped fresh cilantro leaves
How to Make It
In a large pot of boiling salted water, cook the broccoli until crisp-tender, about 2 minutes. Drain and set aside.
In a nonstick wok or large skillet, heat the oil. Add the onion and carrots and stir-fry over high heat until softened and beginning to brown, about 5 minutes. Stir in the broccoli and stir-fry until any excess water has evaporated, about 2 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
Push the fried rice to the side of the skillet to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs and stir-fry for 1 minute. Remove the fried rice from the heat. Stir in the soy sauce and cilantro and serve the fried rice in bowls.
In a pot of boiling salted water, cook 1 1/2 cups raw long-grain rice until al dente. Drain and use right away or refrigerate.
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