Garlic and Ginger Fried Rice with Broccoli

Golden grains of day-old rice explode with pungent garlic, zesty ginger, and vibrant broccoli florets in this lightning-fast Chinese fried rice. Crispy edges, tender-crisp veg, and a whisper of soy make every bite a flavor-packed, wholesome delight ready in 15 minutes.

Why You’ll Love This Recipe

This garlic-ginger broccoli fried rice is your weeknight superhero—budget-friendly, lightning-quick, and secretly healthy without sacrificing an ounce of satisfaction. The holy trinity of garlic, ginger, and scallion infuses every grain with bold, aromatic depth while broccoli brings bright color, satisfying crunch, and a nutritional boost that makes takeout blush. Day-old rice transforms into restaurant-quality perfection with smoky wok hei and separate, bouncy grains. It’s endlessly adaptable: clear out the crisper drawer, swap proteins, or keep it vegan—dinner is served in the time it takes to boil water. Kids devour the familiar flavors, adults adore the sophistication, and leftovers morph into next-day lunch nirvana. One wok, zero stress, maximum deliciousness.

Recipe Tips and Tricks

• Cold Rice Only → Day-old prevents sticky clumps.
• High Heat Wok → Carbon steel for authentic char.
• Mise en Place → Prep everything before lighting burner.
• Broccoli Blanch → 60-second dip keeps emerald color.
• Garlic First → Brown lightly for nutty depth.
• Ginger Timing → Add after garlic to prevent burning.
• Toss Don’t Stir → Lift and flip for even coating.
• Final Soy Drizzle → Around wok edges for instant sizzle.

Yield: 4 Servings

Garlic and Ginger Fried Rice with Broccoli

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Bold garlic-ginger fried rice loaded with crisp broccoli—healthy Chinese comfort in 15 minutes.

Prep Time 8 minutes

Cook Time 7 minutes

Total Time 15 minutes

Ingredients

• ½ tsp sesame oil
• 1 tbsp fresh ginger, minced
• 1 tsp vegetarian oyster sauce (optional)
• 1½ tbsp light soy sauce
• 2 cups broccoli florets, bite-sized
• 2 large eggs, beaten (optional)
• 2 tbsp neutral oil
• 4 cups day-old jasmine rice, cold
• 4 scallions, sliced (whites/greens separated)
• 5 cloves garlic, minced
• Pinch of white pepper

Instructions

1. Prep Station → Chill rice, cut broccoli, mince garlic/ginger, slice scallions—arrange everything within arm’s reach of your wok.
2. Blanch Broccoli → Drop florets in boiling salted water 60 seconds; shock in ice bath for vibrant green crunch.
3. Heat Wok → Place over blazing-high flame until smoking; swirl in 1 tbsp neutral oil to coat.
4. Garlic & Ginger → Toss in minced garlic and ginger—stir-fry 15 seconds until golden and fragrant.
5. Scallion Whites → Add whites and optional beaten eggs; scramble eggs into ribbons and push aside.
6. Rice Revival → Crumble cold rice into wok; toss vigorously to separate grains and coat with aromatics.
7. Broccoli Return → Drain blanched florets well; fold into rice for 1 minute until heated through.
8. Season Perfectly → Drizzle soy sauce around wok edges; add oyster sauce and white pepper—toss to glossy perfection.
9. Char & Crisp → Spread mixture thin against hot wok; let sit 30 seconds for crispy bits, then flip.
10. Fresh Finish → Remove from heat; drizzle sesame oil, scatter scallion greens, and serve piping hot.

Notes

• Day-old rice is mandatory—fresh rice turns mushy disaster.
• Blanching broccoli locks in color and texture.
• White pepper > black for authentic Chinese flavor.
• Adjust garlic/ginger to your boldness preference.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 480Total Fat 12gSaturated Fat 2gUnsaturated Fat 10gCholesterol 93mgSodium 121mgCarbohydrates 83gFiber 6gSugar 3gProtein 13g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Day-Old Rice → 4 cups jasmine; cold and dry is crucial.
• Broccoli → 2 cups florets; bite-size for quick cooking.
• Garlic → 5 cloves minced; bold backbone flavor.
• Fresh Ginger → 1 tbsp minced; bright, warming spice.
• Scallions → 4; whites for cooking, greens for garnish.
• Eggs → 2 large; optional silky ribbons.
• Light Soy Sauce → 1½ tbsp; seasons without darkening.
• Oyster Sauce → 1 tsp vegetarian stir-fry sauce optional.
• Sesame Oil → ½ tsp finish; nutty aroma.
• Neutral Oil → 2 tbsp; peanut or avocado preferred.

Variations and Substitutions

• Protein Boost → Diced chicken, shrimp, tofu, or edamame.
• Vegan → Skip eggs; use vegetarian oyster sauce.
• Extra Veggies → Bell pepper, snow peas, carrots, mushrooms.
• Spicy Kick → Chili oil, red pepper flakes, or fresh chilies.
• Cauliflower Rice → Low-carb; reduce cook time 2 min.
• Brown Rice → Nutty flavor; slightly longer reheat.
• Gluten-Free → Tamari + GF oyster alternative.
• Cheese Twist → Finish with grated Parmesan (fusion fun).

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Portion in bags (no egg); up to 2 months.
• Reheating → Wok with splash water or microwave damp towel.

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