Broccoli Fried Rice


  • 1 head of broccoli 

  • 1 bunch of scallions 

  • 4 eggs 

  • Salt and pepper 

  • 1 tablespoon of sugar 

  • 4 teaspoons of soy sauce 

  • 1 1 inch piece of ginger 

  • 2 garlic cloves 

  • 4 tablespoons of vegetable oil 

  • 3 cups of cooked rice 

  • 2 tablespoons of toasted sesame oil 

  • 2 tablespoons of unseasoned rice vinegar 


  1. Cut the broccoli florets off the stem and into bite-sized pieces. Remove an inch off the stem. Use a vegetable peeler, or knife, to peel the remaining stem. Next, chop the stem into bite-sized pieces, the same as the florets. Transfer all the broccoli into a medium bowl. 

  2. Trim 1 bunch of scallions on both ends. Then cut across the bunch into 1 inch pieces. Add them to the bowl with the broccoli. 

  3. Whisk 4 eggs into another medium bowl and combine with ½ a teaspoon of salt. 

  4. Whisk 1 tablespoon of sugar, 4 teaspoons of soy sauce, and 1 teaspoon of salt into a small bowl. Grate the piece of ginger and the 2 garlic cloves into the bowl. Whisk the sauce with these new ingredients once more. 

  5. Bring all ingredients to the stove. Heat 1 tablespoon of vegetable oil on a skillet over medium-high heat until it begins to smoke. Add the broccoli and scallions and season them with salt. Toss once to coat ingredients in oil. Cook undisturbed for 5 minutes or until well charred on one side. 

  6. Mix and continue to cook, tossing occasionally, for about 2 minutes or until broccoli is tender and crisp and scallions have wilted. Then, transfer the vegetables back the bowl you used earlier. 

  7. Heat remaining 3 tablespoons of vegetable oil in the skillet over medium-low heat. Add the eggs and cook, stirring constantly, for about 30 seconds or until large curds form.

  8. Add 3 cups of rice and soy sauce mix to the eggs. Toss well to combine then press the mixture evenly down onto the skillet. Cook undisturbed for about 5 minutes or until the rice is slightly crisped on one side. 

  9. Add the vegetables back to the skillet with the rice and eggs. Toss well to combine. Remove from heat and add 3 tablespoons of sesame oil and 2 tablespoons of vinegar. Toss once more to mix. 

  10. Divide rice into bowls and serve. 

Adapted From Bon Appetit 

Corbin Hill Food Project