Fried rice with eggs and broccoli

Fried rice with eggs and broccoli

Stir-frying rice is a great way to turn leftover rice into a quick and easy meal. It's important that the rice is cold so it won't become sticky while cooking; the oil coats the chilled grains and prevents clumping.



3 cups small broccoli florets
4 large eggs
2 tablespoons water
1 tablespoon vegetable oil, divided
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
4 cups cooked long-grain rice, chilled
1/2 cup shredded carrot
1/4 teaspoon salt
½ teaspoon white pepper powder

Steam broccoli, covered, 2 minutes or until crisp-tender; rinse with cold water. Drain; cool.

Combine eggs and 2 tablespoons water, seasoning with salt and fresh grinded five-pepper-mixtures, and fold them well.

Heat 1 teaspoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add egg mixture; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove egg mixture from pan.

Add 2 teaspoons vegetable oil to pan. Add ginger and garlic; stir-fry 30 seconds. Add rice; add white pepper powder and stir-fry 3 minutes. Add broccoli and carrot; cook 1 minute. Add cooked eggs and salt; stir-fry 1 minute or until thoroughly heated.