Chicken Fried Rice Broccoli Recipe

I was chillin and sort of realized my leftover jasmine rice was too good to waste, so I whipped up this chicken fried rice with broccoli that totally surprised me with how bomb it turned out.

1. First, make sure you got your chilled jasmine rice ready and cut the chicken breast into small cubes. Season the chicken with a little salt and pepper.
2. Heat 2 tbsp of vegetable oil in a big wok or skillet over medium-high heat.
3. Toss in the diced onion, minced garlic, and grated fresh ginger and cook it until the onion gets soft and kinda translucent.
4. Now add the chicken pieces and stir-fry them until they’re nearly cooked through.
5. Next, throw in the diced carrots, broccoli florets, and peas; stir everything together for about 3 to 4 minutes until the veggies are just tender.
6. Push the chicken and veggies over to one side of the pan and pour the beaten eggs into the empty space. Let them sit for a bit then scramble them until they are softly cooked.
7. Mix the eggs in with the chicken and veggies then add in your chilled rice.
8. Pour over 3 tbsp of soy sauce and 1 tbsp of oyster sauce, stirring everything so it’s evenly coated.
9. Drizzle with 1 tsp of sesame oil, give it one last stir and taste it, adjusting salt and pepper if needed.
10. Serve hot and enjoy your homemade chicken fried rice with broccoli!

I love this Chicken Fried Rice Broccoli recipe cause I think its nutritionally balanced with lean chicken breast, chilled leftover jasmine rice, fresh broccoli, diced onion and garlic. I like adding beaten eggs, carrots and ginger too for a protein punch and extra flavor, making it my favorite healthy meal.

Ingredients

• Chicken breast gives lean protein helping build muscles and enhance flavor.
• Chilled jasmine rice offers energy with a soft texture and slight floral taste.
• Broccoli is packed with fiber and vitamins, making this dish nutritionally rich.
• Carrots bring natural sweetness and crunch along with essential vitamins.
• Eggs contribute protein and act as a binder to blend flavors nicely.
• Garlic adds bold flavor and supports immune boosting antioxidants.
• Onion provides a savory base with both sweetness and a slight pungency.
• Fresh ginger gives a zesty kick and aids digestion in every bite.
• Peas offer a pop of sweetness and are a good source of fiber.

Ingredient Quantities

• 2 cups chilled cooked jasmine rice (preferably leftover)
• 1 lb chicken breast, cubed into small pieces
• 2 cups broccoli florets
• 3 large eggs, beaten lightly
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 medium carrots, diced
• 1 cup peas (frozen works just fine)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (optional but it cooks up nice)
• 1 tsp sesame oil
• 2 tbsp vegetable oil for frying
• Salt and pepper to taste

How to Make this

1. First, make sure you have your chilled cooked jasmine rice ready and season the chicken breast cubes with a little salt and pepper.

2. Heat 2 tbsp of vegetable oil in a large wok or skillet over medium-high heat.

3. Add diced onion, minced garlic, and grated fresh ginger to the pan and cook until the onion becomes soft and translucent.

4. Toss in the chicken pieces and stir-fry them until they are nearly cooked through.

5. Next add the diced carrots, broccoli florets, and peas then stir-fry everything together for about 3 to 4 minutes until the vegetables are just tender.

6. Push the chicken and veggies over to one side of the pan and pour the beaten eggs into the empty space. Let them sit for a moment then scramble them until they are softly cooked.

7. Mix the eggs in with the chicken and vegetables and then add the chilled rice to the pan.

8. Pour 3 tbsp of soy sauce and 1 tbsp of oyster sauce over the rice and stir well ensuring everything is evenly coated.

9. Drizzle with 1 tsp of sesame oil, give it one last stir and taste to adjust salt and pepper if needed.

10. Serve it hot and enjoy your homemade chicken fried rice with broccoli!

Equipment Needed

1. A large wok or skillet for stir-frying all the ingredients.
2. A good-quality knife for cutting up the chicken, vegetables, and ginger.
3. A sturdy cutting board to safely prepare all the diced items.
4. A mixing bowl to beat the eggs before cooking them in the pan.
5. Measuring spoons to get the soy sauce, oyster sauce, sesame oil, and any seasonings right.
6. A wooden spatula or stir-fry spatula for mixing everything evenly while cooking.
7. A grater for quickly grating the fresh ginger.

FAQ

• How do i keep the rice from getting mushy? – The key is using chilled, leftover jasmine rice. Freshly cooked rice tends to clump together so its best when its been in the fridge for a bit.
• How long do i cook the chicken? – Once cubed, fry the chicken in a hot pan for about 5 to 7 minutes until it gets nice and browned and is cooked through.
• Do i really need oyster sauce? – No, it isnt required, but adding a tablespoon gives it an extra depth of flavor that really makes the dish shine.
• Can i swap the broccoli for another vegetable? – Sure, you can use other veggies like bell peppers or zucchini. If you do, be sure to adjust the cooking time to keep them crisp.
• Any tips to avoid soggy vegetables? – Definitely use high heat and add the veggies towards the end of the cooking process. This way they stay crisp and full of flavor.

Chicken Fried Rice Broccoli Recipe Substitutions and Variations

• You can swap the jasmine rice with basmati or long-grain rice if you cant find jasmine, which works well too.
• If you dont feel like using chicken breast, try firm tofu cubes or even shrimp for a different twist.
• Instead of broccoli, you could use cauliflower or green beans to get that nice crunch in your dish.
• If you don’t have fresh ginger, about 1/2 tsp ground ginger will do the trick.
• For a soy sauce alternative, tamari is a great gluten-free option that gives a similar flavor.

Pro Tips

1. Use chilled rice that’s been in the fridge for a day or so if possible. Cold rice doesn’t get mushy when you fry it and it helps keep each grain separate, instead of stickin together like a clump.
2. Make sure your veggies don’t overcook. Stir-fry ’em at a high heat for just a few minutes so they keep some crunch and bright color, which makes the dish taste fresher overall.
3. When you add the eggs, push the meat and vegetables aside in the pan. This way the eggs scramble nicely without gettin mixed in too early, and then you can combine it all for better texture.
4. Season as you go. Start with a little salt and pepper on the chicken before cooking and add the soy sauce and oyster sauce later. Always taste at the end so you can adjust, it makes a huge difference in flavor.