Fried Rice with Eggs and Broccoli
Stir-fried sushi rice with scrambled eggs, broccoli, scallions, and ginger-garlic sauce finished with toasted sesame oil and rice vinegar. Uses cooked sushi rice, fresh or leftover, combined with tender broccoli and soft scallions sautéed separately, then tossed with fluffy egg curds, aromatics, soy-based seasoning, and sesame-vinegar finish for crispy texture.
Ingredients
- 1 small broccoli, cut into pieces
- 3 cups cooked sushi rice
- 4 large eggs
- 1 large bunch scallions, trimmed and cut
- 1 tablespoon sugar
- 4 teaspoon soy saucetamari1:1soygluten-freesoy-freeFull guide →
- 1 piece ginger, minced
- 2 clove garlic, minced
- 4 tablespoon vegetable oil, neutral
- 2 tablespoon toasted sesame oil
- 2 tablespoon rice vinegar
- fleur de sel or fine salt, to taste(optional)
Instructions
- 1
Cut broccoli into pieces including the stem and set aside.
- 2
Cook sushi rice according to package directions, or use leftover rice if available.
- 3
Trim and cut scallions into pieces and set aside with the broccoli.
- 4
Whisk eggs in a bowl, add salt, and set aside.
- 5
Mince ginger and garlic. Mix in a small bowl with sugar, soy sauce, and salt.
- 6
Sauté broccoli and scallions in vegetable oil over medium-high heat for about 7 minutes until broccoli is tender and scallions are soft. Transfer to a bowl.
- 7
Heat remaining vegetable oil and pour in eggs. Stir constantly with a spatula until curds form.
- 8
Add rice and soy mixture. Mix well and cook for 5 minutes until rice crisps.
- 9
Add vegetables, mix, and remove from heat.
- 10
Add sesame oil and rice vinegar. Mix and serve.
Tips
Day-old rice works well and may have better texture for frying.
Keep ingredients prepped and ready before cooking, as the process moves quickly.
Ensure wok or pan is hot enough to create crispy rice texture.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently in wok or skillet with splash of water.
Prepare all ingredients up to 4 hours ahead. Cook rice day before if preferred. Assemble just before cooking.
Serve hot, optionally with additional soy sauce or sesame oil on the side.
Common Mistakes
Do not use hot rice directly from cooking; let cool slightly to avoid mushy texture.
Do not skip prepping vegetables before starting; stir-frying happens quickly.
Do not overcrowd pan when sautéing vegetables; cook in batches if needed for tenderness.