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Broccoli fried rice

Broccoli Fried Rice

Eat your veggies with this Chinese delicacy. Try out this broccoli fried rice recipe by Fine Dining Lovers: easy, healthy and so full of flavour.


10 December, 2021
Average: 3 (3 votes)

serves for



Spring onion
Caster sugar
1 tablespoon
1 piece fresh ginger
Soy sauce
5 tablespoons
1 clove
Sushi rice
240 g of cooked sushi rice
Sesame Oil
2 tablespoons
Rice Vinegar
2 tablespoons

What's better than a tasty, vegetarian and healthy dish? Maybe just a few family recipes. Chinese-inspired broccoli fried rice is a healthy and tasty dish that is also suitable for recycling leftover rice. Use this basic technique to fry the rice and then you can add any ingredients you like: cabbage, shrimp, chicken and even beef. Here's how to do it.

Step 01

Broccoli fried rice_step one

Thoroughly clean the broccoli and then chop roughly, including the stem without the tougher outer part. 

Step 02

Broccoli fried rice_Step two

Chop the spring onions into rings. Also, cut the stems into lozenges.

Step 03

Broccoli rice

Break the eggs into a bowl and beat them quickly with a whisk. To taste, add a pinch of salt and a grind of pepper.

Step 04

Broccoli rice

In another bowl, put the sugar, soy sauce, rice vinegar, minced garlic and grated ginger. Then mix very well.


Step 05

Broccoli Fried Rice_Step five

In a large pan, heat a drizzle of extra virgin olive oil and then add the broccoli and spring onions. Sauté very well, stirring occasionally. It will take about 10/15 minutes.

Step 06

Broccoli rice

Put the vegetables aside and in the same pan add the beaten eggs. Using a spatula, mix the eggs and cook for a couple of minutes.

Step 07

Broccoli rice

Now add the rice and the previously prepared sugar and soy sauce emulsion. Mix well and cook for 5-6 minutes until the rice is amber and slightly crunchy.

Step 08

Now add the cooked vegetables and season with sesame oil and rice vinegar. Mix well and cook for another 5 minutes before serving.


To prepare this dish, make sure you have a cast-iron wok or non-stick pan. In this way, the eggs will not stick and the rice grains will remain well separated. You can also spice up this dish by adding some dried chilli at the end.



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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav