Wednesday, August 1

Broccoli Fried Brown Rice

Even though I love to cook, I occasionally get a craving for Chinese take-out and always end up with tons of leftover steamed rice from the restaurant. It's the perfect thing to use in homemade fried rice, since the day-old grains dry up a little bit and end up cooking better. This is a short-cut version of my go-to recipe featured here, but it still tastes delicious and takes less than five minutes to throw together. The best part is that it can be made almost entirely from take-out leftovers, just open up a few soy and hot sauce packets and throw in whatever leftover steamed vegetables you have from the night before.

Broccoli Fried Brown Rice:
  • Heat 1/2 tbsp. canola oil in a large wok* until very hot.
  • Beat 2 eggs with a fork until pale yellow, then add to the wok and scramble for 30 seconds.
  • Remove the eggs and add in another tbsp. of oil.
  • Add in 1 head of finely chopped broccoli and cook for 4-5 minutes, or until crisp-tender and brown in some areas.
  • Add in 1 container of cooked brown rice,** 3 tbsp. soy sauce, 2 tsp. sesame oil, and a few drops of Sriracha hot sauce.
  • Stir to combine, then add in the egg and 3 minced scallions.
  • Turn off the heat and stir to combine. Check for seasonings, divide onto plates, and serve.

Serves two-three
*Or skillet.
**Or white rice.