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1. Cut the broccolini into bite-size pieces, keeping the florets and stems. Halve the cherry tomatoes and dice the tomato. Finely dice the onion, mince the garlic, slice the scallions, and crack the eggs into a small bowl and beat lightly.
1 bunch broccolini,
1 cup cherry tomatoes,
1 piece tomato,
0.5 piece yellow onion,
3 clove garlic,
2 piece egg,
2 piece scallions
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2. In a small bowl, mix the soy sauce, rice vinegar, and toasted sesame oil to make a sauce and set aside.
3 tbsp soy sauce,
1 tbsp rice vinegar,
1 tbsp toasted sesame oil
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3. Heat half of the neutral oil in a large wok or wide skillet over medium-high heat until shimmering. Add the broccolini in a single layer, season with a pinch of salt and pepper, and cook without stirring for 2 to 3 minutes until the undersides are well charred. Toss and cook 2 to 3 minutes more until crisp-tender, then transfer to a plate.
1 bunch broccolini,
1 tbsp neutral oil (such as canola or vegetable),
0.8 tsp kosher salt,
0.5 tsp black pepper
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4. Add the remaining neutral oil to the same pan. Add the onion and cook over medium-high heat for 2 to 3 minutes until softened and starting to brown, then add the garlic and red pepper flakes and cook for 30 seconds until fragrant.
0.5 piece yellow onion,
3 clove garlic,
2 tbsp neutral oil (such as canola or vegetable),
0.2 tsp red pepper flakes
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5. Push the aromatics to one side of the pan and pour the beaten eggs into the empty side. Let set slightly, then scramble just until cooked through. Mix the scrambled eggs into the aromatics.
2 piece egg
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6. Add the cooked rice to the pan, breaking up any clumps, and spread it out. Cook undisturbed for 2 to 3 minutes to lightly crisp the rice, then stir and cook 2 minutes more.
3 cup cooked white rice (day-old if possible)
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7. Add the chickpeas, cherry tomatoes, diced tomato, and charred broccolini to the pan. Pour the sauce over everything, season with the remaining salt and pepper, and stir-fry for 2 to 3 minutes until the tomatoes are juicy, the chickpeas are warmed through, and everything is well coated.
1 bunch broccolini,
1 cup cooked chickpeas (drained and rinsed if canned),
1 cup cherry tomatoes,
1 piece tomato,
3 tbsp soy sauce,
1 tbsp rice vinegar,
1 tbsp toasted sesame oil,
0.8 tsp kosher salt,
0.5 tsp black pepper
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8. Remove from the heat, squeeze the lime over the fried rice, and toss in most of the scallions. Taste and adjust seasoning, then serve hot topped with the remaining scallions.
2 piece scallions,
0.2 piece lime
By mansi