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Complete recipe

Broccoli egg fried rice

Crisp broccoli and softly scrambled eggs tossed through leftover rice. A 20-minute dinner when your rice is already cooked and chilled.

By Forkue Updated

20 minutes2 servingseasylow budget
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Broccoli egg fried rice with peas and scallions in a dark green bowl
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Rice2 cups cooked · chilled
  • Eggs2 · beaten
  • Broccoli2 cups · cut into small florets
  • Soy sauce1 tbsp · measured
  • Peas · optional1/2 cup · frozen
  • Garlic · optional1 clove · peeled and minced
  • Chicken · optional100 g · already cooked, diced

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Break up the chilled cooked rice with a fork.
  2. If starting with dry rice, cook it separately first; that time is additional.
  3. Wash and cut broccoli into small florets.
  4. Beat eggs in a bowl and mince garlic if using.
  5. Measure soy sauce and set optional peas and already cooked chicken beside the stove.
  6. Heat a little oil in a wide skillet over medium heat. Add beaten eggs and stir until set, then transfer to a clean plate.
  7. Add broccoli with a splash of water, cover and steam for 3–4 minutes until crisp-tender. Uncover and cook off excess water. Add peas if using until hot, then optional garlic for 30 seconds.
  8. Add rice and soy sauce. Stir-fry for 3–4 minutes, breaking up clumps, until piping hot. Add optional cooked chicken and heat thoroughly.
  9. Fold in the scrambled eggs, season to taste and serve immediately.

Cooking and storage notes

  • Use cooked rice that was cooled promptly and kept refrigerated; never use rice left at room temperature for a prolonged period.
  • Cook the eggs until set and reheat rice and optional chicken until piping hot throughout. Refrigerate leftovers promptly.