Broccoli Fried Rice Recipe
Broccoli fried rice has Indo-Chinese inspired flavors with soy sauce, chili sauce and a little vinegar.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Lunch Box Recipes, One Pot Meal, Rice Dishes
Cuisine: Chinese, Indian, Indo-Chinese
Servings: 4 people
- 1 cup Rice Uncooked
- 3 cups Broccoli Florets only
- 1 small Onion Thinly sliced
- 2 cloves Garlic Minced
- ½ inch Ginger Finely grated
- 2 tablespoon Soy sauce
- 2 tablespoon Green chili sauce Can use red chili sauce as well
- 1 tablespoon Vinegar
- to taste Salt If needed
- 1 teaspoon Pepper
- for garnish Spring onions Optional
- 2 tablespoon Oil
Cook the rice and let it cool down. Add a little bit of oil to the rice to prevent it from sticking. I find that spreading the cooked rice on a baking tray helps cool it down quicker.
In a wok or a large pan, heat the oil. Add the sliced onions and sauté it on high heat until light brown.
Add the ginger and garlic and sauté for about 30 seconds.
Now add the broccoli and let it cook on high heat for 3 to 4 minutes. Remember that we want the broccoli to remain crunchy and hence it is important to not let the vegetable steam. So make sure you are cooking in high heat all the time.
Now add the soy sauce, chili sauce, vinegar, salt, and pepper and give it a quick stir.
Add the rice and mix well.
Garnish with spring onions, if using, and serve hot.
Calories: 273kcal | Carbohydrates: 45g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 554mg | Potassium: 330mg | Fiber: 3g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 64mg | Calcium: 56mg | Iron: 1mg