Easy Beef Broccoli Fried Rice Recipe (20 Minutes, 8 Ingredients) by Donna John

Fried rice used to be a go-to recipe for me when my kids were young. It was quick, easy, used whatever we had in the fridge and everyone loved the one-pan dinner. Lately, I've been revisiting this Asian staple and creating new fried rice recipes. This new favorite was inspired by a box of frozen chopped broccoli and some leftover brisket that needed a home. The result was delicious!

This low-sugar, high-protein beef broccoli fried rice is reminiscent of that classic Asian dish we all love: beef and broccoli. The fried rice was ready to be served in about 20 minutes. Quick and easy! Here is what you'll need to recreate this fried rice in your own kitchen: an onion, fresh garlic, cooked white rice, broccoli (check out the health benefits of broccoli), cooked leftover beef (steak, brisket, ground beef, etc.), low-sodium soy sauce, eggs and green onions. 

Here are some cooking tips when making this fried rice:

• If you can, make the rice earlier in the day or even the day before and let it cool. This is a traditional way to make fried rice and ensures you won't have mushy rice (that's never good). I used basmati rice, but you could also use jasmine, brown rice or regular long-grain white rice.
  

• I rarely use frozen vegetables, but lately have kept some as emergency vegetables in the freezer. If you don't want to use frozen chopped broccoli, simply steam or boil small fresh broccoli florets.
  

• Use whatever kind of leftover beef you have. I had some smoked brisket, so that's what I used, but leftover flank steak, ribeye, chuck steak or even non-seasoned ground beef would work. If you don't have leftover beef, simply cook a steak in a skillet or grill until done, cool and slice it up. Ground beef would also work.
  

• Sometimes I'll add a teaspoon or so of granulated sugar to my fried rice. My Vietnamese neighbor taught me this trick years ago. You could also add a squirt of sweet soy sauce or a spoonful of hoisin sauce.
  

This broccoli beef fried rice is a meal on its own for a quick dinner. The rice could also be a hearty side dish for any Asian-inspired dinner you are serving. A side of fresh, tangy pickled sushi ginger was my choice, which was so refreshing (and you also get the health benefits of ginger). 

Cuisine: Asian / American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 1 small onion, sliced
• 4 cloves garlic, minced
• 4 cups cooked white rice
• 10 ounces (1 box) frozen chopped broccoli, thawed
• 2 cups chopped cooked beef
• 3 - 4 tablespoons low-sodium soy sauce
• 2 eggs
• 3 - 4 green onions, chopped (divided)

Here's how to make it: 

1. Heat a drizzle of cooking oil in a large skillet or wok over medium-high heat. Add the onion and cook, stirring, until soft, about 2 minutes. Add the garlic and cook for 30 seconds.
   
2. Add the cooked rice and stir for 1 minute.
   
3. Add the soy sauce and cook, stirring, for about 2 minutes.
   
4. Add the broccoli and stir.
   
5. Add the cooked beef and stir.
   
6. Push some rice to the middle to create a hole for the eggs. Crack the eggs into the skillet.
   
7. Cook, stirring, until eggs are cooked through.
   
8. Stir the eggs into the rice. Season with black pepper, to taste, and a little bit of salt, if desired. Stir in about half of the green onions. Taste and add more soy sauce, if needed.
   
9. Serve garnished with more chopped green onions. I added a side of pickled sushi ginger, which complemented the rice perfectly. Store any leftovers in an airtight container in the fridge.
   

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