Broccoli Fried Rice

Name: Broccoli Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small head small head fresh broccoli, florets and stem both used; 1 large bunch large bunch scallions, white and green parts; 4 large large eggs, room temperature preferred; kosher salt; 4 tsp soy sauce, low-sodium if preferred; 1 1-inch piece fresh ginger, 1-inch piece; 2 clove garlic cloves, fresh; 4 tbsp vegetable oil, divided use; 3 cup cooked day-old sushi rice, cooled and separated; 2 tbsp toasted sesame oil; 2 tbsp unseasoned rice vinegar

Charred Broccoli Fried Rice with Perfect Egg Curds

Day-old rice transforms into something magical when it meets seriously charred broccoli and silky scrambled eggs. The trick is letting each component develop its own character before bringing everything together in one beautifully balanced skillet.

ChineseAsianDinnerSide DishVegetarianQuick MealsOne PotStir FryEggs

Prep15 min

Cook15 min

Total30 min

Servings4

Difficultyeasy

Ingredients

1 small headsmall head fresh broccoli, florets and stem both used
1 large bunchlarge bunch scallions, white and green parts
4 largelarge eggs, room temperature preferred
kosher salt
4 tspsoy sauce, low-sodium if preferred
1 1-inch piecefresh ginger, 1-inch piece
2 clovegarlic cloves, fresh
4 tbspvegetable oil, divided use
3 cupcooked day-old sushi rice, cooled and separated
2 tbsptoasted sesame oil
2 tbspunseasoned rice vinegar

Instructions

Break the broccoli into bite-sized florets, then tackle that often-wasted stem — peel off the tough outer layer and chop it into pieces the same size as your florets. Everything goes into a bowl together since they'll cook at the same rate.
Beat the eggs thoroughly in a bowl until no streaks remain, then season with 1/2 teaspoon of salt. Well-beaten eggs create those perfect, fluffy curds you want in fried rice.
Combine the soy sauce in a small bowl, then grate the ginger and garlic directly into it using a fine grater. Whisk everything together — this aromatic paste will coat every grain of rice.
Get 1 tablespoon of oil screaming hot in your largest cast-iron skillet over medium-high heat. When it just starts smoking, add the broccoli and scallions in a single layer, season with salt, then resist the urge to move them. You want serious charring here.
⏱ 5 min
Now toss everything around and keep cooking until the broccoli is crisp-tender with dark, caramelized edges and the scallions have wilted down. Transfer this flavor-packed mixture to a bowl and set aside.
⏱ 2 min
Lower the heat to medium-low and add the remaining 3 tablespoons of oil to the same skillet. Pour in the beaten eggs and stir constantly with a spatula — you want large, creamy curds, not tiny scrambled bits.
⏱ 30 sec
Immediately add the cold rice and that soy sauce mixture to the barely-set eggs, tossing everything together to coat. Press the rice into an even layer, then leave it alone — this creates those coveted crispy bits on the bottom.
⏱ 5 min
Fold the charred vegetables back into the rice, then pull the skillet off the heat. Drizzle with sesame oil and rice vinegar, giving everything one final toss to marry all those distinct flavors into one cohesive dish.