-
1. Break up any clumps in the cold rice with your fingers. Thaw the frozen broccoli under running water or in the microwave for 1 minute, drain well, and chop into small bite-size pieces. Beat the eggs with a pinch of white pepper. Mince the garlic and slice the scallions, keeping whites and greens separate.
4 cup Cooked day-old white rice, cold,
3 piece Eggs,
3 cup Frozen broccoli florets,
3 clove Garlic,
3 piece Scallions,
0.2 tsp White pepper
-
2. Heat a large skillet or wok over high heat until very hot and add half the vegetable oil. Pour in the eggs and scramble for 30 to 45 seconds until just set, then transfer to a plate. Return the pan to high heat, add the remaining vegetable oil, then stir-fry the ginger, garlic and scallion whites for 15 seconds until fragrant.
3 piece Eggs,
1 tbsp Vegetable oil,
3 clove Garlic,
1 tsp Fresh ginger, grated,
3 piece Scallions
-
3. Add the broccoli and stir-fry for 2 minutes until hot and lightly browned at the edges. Add the diced chicken and toss for 1 minute until heated through.
300 g Cooked chicken breast, diced,
3 cup Frozen broccoli florets
-
4. Add the cold rice and press it against the hot pan, then toss for 3 to 4 minutes until the grains are hot, separate and slightly crisp. Drizzle the light soy sauce around the edge of the pan so it sizzles and coats the rice, then toss to combine.
4 cup Cooked day-old white rice, cold,
2 tbsp Light soy sauce
-
5. Return the scrambled eggs to the pan, breaking them into small pieces, and toss for 30 seconds. Turn off the heat, stir in the toasted sesame oil and scallion greens, taste, and add a little more white pepper or soy sauce if needed. Serve hot.
3 piece Eggs,
3 piece Scallions,
2 tbsp Light soy sauce,
1 tsp Toasted sesame oil,
0.2 tsp White pepper
