Broccoli Fried Rice

This broccoli fried rice comes together quickly for a delicious alternative to takeout. It's made with non-dairy butter, eggs, vegetables, leftover rice, soy sauce, and sesame oil.

Course Main Course, Side Dish

Cuisine American

Keyword Broccoli, Rice

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 272kcal

Author Annemarie Rossi

Cost $.91 per serving

Equipment

large non-stick skillet

Ingredients

2 tbs butter divided (I use non-dairy butter)
3 eggs
6 oz onion 1 medium, diced
6 oz carrot 2 medium, diced
6 oz red pepper 1 small, diced
6 oz broccoli florets chopped small
4 1/2 cups cold leftover long grain white rice (1 ½ cups uncooked white rice)
¼ cup soy sauce (or tamari for gluten-free), to taste
2 scallions diced
1 tsp toasted sesame oil

Instructions

Scramble the eggs with a fork in a medium bowl.
In a large non-stick skillet, melt ½ tablespoon of butter over medium heat and add the eggs. Cook them, stirring constantly, until firm and scrambled. Remove the cooked eggs from the pan and set them aside in a small bowl. Make sure to remove any bits of cooked egg that are stuck to the pan.
Melt an additional ½ tablespoon of butter, and add the onion, carrot, red pepper, and broccoli. Cook over medium heat, stirring regularly, until the vegetables are tender (4-5 minutes).
Melt the last tablespoon of butter, and stir in the cooked rice, soy sauce, and scallions. Cook over medium high heat, stirring occasionally, until you have the texture of fried rice (3 to 4 minutes). Add the sesame oil and scrambled eggs, and stir to mix evenly. Serve warm.
Leftovers can be stored in the refrigerator for up to three days.

Video

Notes

You can use brown rice or jasmine rice as well.

Nutrition