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Broccoli Fried "Rice"

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Fried Broccoli "Rice"

Fried Broccoli "Rice"

Fried Broccoli Rice

You've probably heard of cauliflower rice or have seen it in grocery stores before. Recently, I discovered my grocery store sells broccoli rice, as well. Like cauliflower rice, broccoli rice is just finely chopped broccoli.

I had tried making cauliflower fried rice before, but now I was curious to see if the recipe would work with broccoli rice. I followed my usual recipe for fried rice, but instead of the rice I used the store-bought broccoli rice. It ended up working out well!

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 to 4 servings

Ingredients

  • 12 ounces broccoli rice, available at grocery stores
  • 3 eggs, beaten
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup frozen peas and carrots
  • 3 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 cup green onions, for garnish
  • 2 tablespoons vegetable oil

Instructions

  1. Heat 1/2 tablespoon of oil in a wide, flat-bottom, carbon-steel wok on medium heat.
  2. Season the beaten eggs with a pinch of salt. Add the egg mixture to the wok.
  3. Scramble-cook the eggs. When cooked, transfer the eggs to a separate plate.
  4. Add the remaining oil to the wok and saute the garlic and onions.
  5. Add the frozen peas and carrots. Saute for 4 minutes.
  6. Add the broccoli to the wok and season with the remaining salt and the ground pepper.
  7. Saute for another 4 minutes, stirring often.
  8. Return the cooked eggs to the wok and stir.
  9. Remove from heat and serve on a platter. Garnish with green onions if desired.

Variations

  • Use soy sauce instead of salt.
  • Add any kind of meat if desired.
  • Add your favorite vegetables.

Read More From Delishably

What to Look for in a Wok

  • Material: Carbon steel is lighter and transfers heat more efficiently than cast iron woks.
  • Size: The width of the wok should be about 14 inches. Smaller woks will steam rather than stir-fry foods, and larger one uses up too much space.
  • Bottom: Look for a wok with a flat bottom to sit securely on top of the stove. Woks with round bottoms are unstable and can result in spills.
  • Handle: A wooden handle avoids the need to use potholders.

Woks

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