We love this fried recipe adapted from Bon Appetit. It turns out delicious every time. I doubled the ginger sauce as the combination of flavors is insanely delicious. Feel free to add more eggs if you want the dish to be more filling. I modified the method used by Bon Appetit to ensure the eggs are not dried out and cut out some of the salt as the soy sauce has enough sodium already. We have added some prosciutto but ham would work as well. If you don’t have precooked chilled sushi rice just make some fresh but please don’t let this keep you from making this. We enjoyed this dish with some jasmine green tea.
Serves: 2 adults
- 2 tablespoons cane sugar
- 1 teaspoon ground ginger
- 7 teaspoons low sodium soy sauce
- 2 large garlic cloves run through a garlic press
- 5 large eggs
- small pinch of sea salt such as Maldon for the eggs
- 2 bunches of broccolini or 1 large head of broccoli tough outer stems removed chopped into 1” pieces
- 2 bunches of scallions rinsed with ends cut off and cut into 1” pieces
- 1-2 tablespoons extra-virgin olive oil
- 3 cups sushi rice precooked according to package instructions and cold
- prosciutto or ham use as much as you like it’s optional
- toasted sesame oil to taste
- Whisk together the cane sugar, ground ginger, soy sauce and garlic in a medium-sized bowl until well-combined. set it aside.
- In a medium-sized mixing bowl, whisk the eggs and sea salt together until very well combined and set-aside. Melt butter in a medium-sized non-stick skillet over medium-low heat. Add the eggs and lightly scramble the eggs by moving the eggs from the middle of the pan and then scraping the sides until the eggs are taking shape but very wet and runny. Set the eggs aside.
- Add 1-2 tablespoons of extra-virgin olive oil to a large cast iron skillet over medium-high heat. Add the prepared broccoli and scallions and allow the vegetables to sear for about 4-5 minutes. Once they are blackened in a few areas, stir fry the vegetables for about 2 more minutes. Add the rice to the pan with the vegetables and fry the rice by pressing it down onto the pan until it starts to become golden on one side. Turn off the heat and add the scrambled eggs. Gently stir to combine. Drizzle about half of the ginger soy sauce mixture and combine it with the fried rice mixture.
- Serve the fried rice into bowls and drizzle the servings with additional ginger soy sauce mixture and liberal amounts of toasted sesame oil. Serve immediately.
Source: Adapted from Bon Appetit. “Broccoli and Egg Fried Rice.” https://www.bonappetit.com/recipe/broccoli-and-egg-fried-rice