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Broccoli Egg Fried Rice

15-Minute Broccoli Egg Fried Rice (Xi Lan Hua Chao Fan)

Lin
A healthy, low-calorie alternative to traditional fried rice. By swapping out a portion of the rice for finely chopped broccoli, you get a highly nutritious, volume-packed meal that is perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course, Rice
Cuisine Chinese
Servings 2 servings
Calories 380 kcal

Equipment

  • Wok or large skillet
  • Spatula

Ingredients
  

Base Ingredients

  • 1 cup cooked white rice Chilled, day-old rice is best
  • 1/2 lb fresh broccoli Cut into small florets
  • 1.8 oz braised pork belly or BBQ pork Pre-cooked, finely diced
  • 1 oz sausage Finely diced (optional)
  • 2 large eggs Lightly beaten

Seasonings

  • 1 tbsp oyster sauce
  • 1/4 tsp salt
  • 2 tbsp cooking oil Divided use

Instructions
 

  • Bring a pot of water to a boil with a drop of oil and a pinch of salt. Blanch the broccoli florets for exactly 1 minute. Drain, rinse under cold water, and chop into small, rice-sized pieces.
    Broccoli Egg Fried Rice
  • Heat 1 tablespoon of oil in a wok over medium heat. Scramble the beaten eggs until just set. Remove, chop into smaller pieces, and set aside.
    Scramble the Eggs (1–2 minutes)
  • Wipe the wok clean. Add the remaining 1 tablespoon of oil over medium-high heat. Add the diced pork and sausage, stirring until fragrant and the fat is slightly rendered.
    Render the Meats (2 minutes)
  • Turn the heat to high. Add the chilled rice, using a spatula to break up any clumps. Stir-fry for 2-3 minutes until heated through.
    Toast the Rice (2–3 minutes)
  • Add the chopped broccoli, scrambled eggs, salt, and oyster sauce. Toss vigorously for 1 minute until well combined and evenly colored. Serve immediately.
    Add the chopped blanched broccoli and the scrambled eggs back into the wok. Sprinkle in the salt and drizzle the oyster sauce around the edges of the wok. Toss everything vigorously for about 1 minute until the seasonings evenly coat the rice and vegetables. Serve immediately.

Notes

Food Safety Warning: Ensure leftover rice is cooled quickly and stored in the fridge. When reheating, ensure the food is piping hot throughout.
Nutrition Information (Estimate per serving): Calories: 380kcal, Carbohydrates: 32g, Protein: 18g, Fat: 19g, Sodium: 580mg, Fiber: 4g.
Keyword 15-minute weeknight dinner, Broccoli, Broccoli Egg Fried Rice, Chinese preserved vegetable fried rice, Fried Rice, Healthy Chinese Fried Rice, low calorie fried rice, Xi Lan Hua Chao Fan