Fried Rice with Broccoli and Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Steam broccoli, covered, 2 minutes or until crisp-tender; rinse with cold water. Drain; cool.
2. 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.
3. 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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