Imported from the web

Broccoli and Egg Fried Rice

Name: Broccoli and Egg Fried Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1 small head broccoli (Trim the woody stem end, peel the remaining stem, and cut the florets and stem into bite-sized pieces.); 1 large bunch scallions (Trim both ends and cut crosswise into 1-inch pieces.); 0.5 tsp large eggs; 1.5 tsp kosher salt (Use 1/2 tsp to season the eggs, 1 tsp in the sauce, plus a good pinch for the vegetables; the ingredient list gives salt without a total quantity.); 1 tbsp sugar; 4 tsp soy sauce; 1 1-inch piece ginger (Grate into the sauce.); 2 garlic cloves (Grate into the sauce.); 4 tbsp vegetable oil (Divided: 1 tbsp for the vegetables and 3 tbsp for the eggs and rice.); 3 cups cooked, day-old sushi rice; 2 tbsp toasted sesame oil (Add off the heat.); 2 tbsp unseasoned rice vinegar (Add off the heat.)

Recipe by Kat Boytsova

Imported by Murray West on SeeMeCook

A quick, veggie-packed fried rice with charred broccoli and scallions, tender egg curds, crisped day-old sushi rice, and a savory sesame-soy finish.

4 servings35 minEast Asian

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Ingredients

1 small head broccoli (Trim the woody stem end, peel the remaining stem, and cut the florets and stem into bite-sized pieces.)
1 large bunch scallions (Trim both ends and cut crosswise into 1-inch pieces.)
0.5 tsp large eggs
1.5 tsp kosher salt (Use 1/2 tsp to season the eggs, 1 tsp in the sauce, plus a good pinch for the vegetables; the ingredient list gives salt without a total quantity.)
1 tbsp sugar
4 tsp soy sauce
1 1-inch piece ginger (Grate into the sauce.)
2 garlic cloves (Grate into the sauce.)
4 tbsp vegetable oil (Divided: 1 tbsp for the vegetables and 3 tbsp for the eggs and rice.)
3 cups cooked, day-old sushi rice
2 tbsp toasted sesame oil (Add off the heat.)
2 tbsp unseasoned rice vinegar (Add off the heat.)

Steps

1
Prepare all ingredients before cooking. Holding the broccoli stem, shave around the head with a chef’s knife so the florets fall onto a cutting board. Break any large florets into bite-sized pieces. Remove about 1 inch of the woody stem end, peel the remaining stem with a vegetable peeler or paring knife, and coarsely chop it to roughly the same size as the florets. Transfer the broccoli to a medium bowl.
2
Trim both ends from the scallions, cut them crosswise into 1-inch pieces, and transfer them to the bowl with the broccoli.
3
Whisk the eggs in another medium bowl until combined. Season with 1/2 tsp kosher salt.
4
In a small bowl, whisk together the sugar, soy sauce, and 1 tsp kosher salt. Grate the ginger and garlic into the bowl, then whisk the sauce again.
5
Bring the prepped ingredients to the stove. Heat 1 tbsp vegetable oil in a large cast-iron skillet, or a nonstick skillet, over medium-high heat until the oil is just beginning to smoke.
6
Add the broccoli and scallions to the hot skillet. Season with a good pinch of kosher salt and toss with a spatula to coat the vegetables in oil.
7
Cook the vegetables undisturbed until well charred on one side, about 5 minutes. Mix with the spatula, then continue cooking and tossing occasionally until the broccoli is crisp-tender and the scallions are wilted, about 2 minutes more. Transfer the vegetables back to their bowl.
8
Heat the remaining 3 tbsp vegetable oil in the skillet over medium-low heat.
9
Add the seasoned eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. Keep the eggs slightly runny and less cooked so they do not become spongy.
10
Add the cooked rice and the soy sauce mixture to the eggs. Toss well to combine, then press the mixture down evenly into the skillet.
11
Cook the rice mixture undisturbed until it is slightly crisped on one side, about 5 minutes.
12
Return the cooked vegetables to the skillet and toss well to combine.
13
Remove the skillet from the heat. Add the toasted sesame oil and rice vinegar, then toss once more.
14
Divide the fried rice among bowls and serve.

Notes

A well-seasoned cast-iron skillet gives the vegetables the best char; use nonstick if needed to prevent the eggs from sticking. Do not leave out the sugar—it helps the rice color quickly. Use cooked, day-old rice for the best texture.