Tomato Broccoli Egg Fried Rice

Steps

How to make it

Prep 7 min · Cook 10 min

1. If using chilled rice, break up 1 bowl with your hands; cut broccoli 80 g into small florets; dice 1 tomato; beat 1 egg with a pinch of salt.
2. Microwave broccoli florets 1 minute or blanch 30 seconds until half tender; drain and set aside.
3. Heat 1 tbsp olive oil in a skillet over medium heat; stir-fry tomato 1–2 minutes until slightly soft and juicy.
4. Add broccoli and stir-fry 1 minute until brighter green.
5. Push vegetables to the side, pour in eggs; quickly scramble into half-set soft curds (about 30 seconds); set aside.
6. Add 1 tsp olive oil to the same pan; add rice and stir-fry over high heat 2–3 minutes until grains separate and lightly toast.
7. Return eggs and vegetables; drizzle with 1 tsp soy sauce and stir-fry over high heat 1 minute until evenly mixed; rice should be dry with half-set egg curds.

Tips & storage

Make it easier

• Let tomato release juice briefly so rice stays dry.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Eat fresh; leftovers 1 day refrigerated.

Substitutions

Optional add-ins