Fried Rice with Broccoli and Egg (#1231)

Stir Fries Low Fat Vegetarian
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  • 2 1/4 tsp Vegetable Oil divided
  • 2 large Eggs well beaten
  • 1 Yellow Onion chopped
  • 4 Button Mushrooms or cremini, about 1 cups, sliced
  • 2 medium Garlic Cloves crushed
  • 1/2 inch Ginger peeled and finely chopped
  • 1/2 Sweet Red Bell Peppers cut into small cubes
  • 1 small Carrots peeled and sliced
  • 2 cups Broccoli Florets
  • 1/4 cup Cilantro fresh,
  • 2 cups Rice long-grain, cooked or left-ver


  • 1 tsp Sesame Oil
  • 1 1/2 tablespoons Tamari Soy Sauce or to taste
  • 1/2 Tbsp Vegetarian Oyster Sauce or regular oyster sauce
  • 1/2 Tbsp Hot Chili Pepper Oil or to taste, sichuan or other kind
  • 1/2 tsp Rice Vinegar or to taste
  • 1 Scallions, Spring Or Green Onions sliced, for serving


  1. In a medium nonstick skillet, heat 1/4 teaspoon vegetable oil over medium heat until hot.
  2. Add beaten eggs, and cook without stirring for about 2 minutes or until the eggs are set.
  3. With a spatula turn the egg round over, and cook the other side for another 1 to 2 minutes until golden and slightly brown on the edges.
  4. Transfer the egg round onto a cutting board, half and thinly slice the cooked egg.
  5. Place on a plate and set side.
  6. Add the remaining oil into the same skillet, and heat over medium-high heat.
  7. Add the onions, stirring constantly, and cook for 5 minutes until the onions are browned.
  8. Add the garlic, ginger and mushroom, stirring occasionally, and cook until the mushrooms are browned, about 5 minutes.
  9. Stir in the bell peppers and carrots, and cook for about 2 minutes until tender but still crispy.
  10. Add the broccoli, and cook for another 2 to 3 minutes, until all the veggies are tender.
  11. Stir in the cilantro and rice, mix well.
  12. Meanwhile whisk together all the sauce ingredients in a bowl.
  13. Pour the sauce over and stir until well combined.
  14. Cook for another 2 to 3 minutes until heated through.
  15. You may adjust the seasonings if desired.
  16. Divide between two serving plates and top with scallions.
  17. Serve right away.
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