Ingredients
Rice
- 1 Cup jasmine rice
- 1 ¾ Cups vegetable broth
- ½ Tablespoon canola oil
Vegetables
- 1 Cup carrots, cut into thin matchsticks
- 1 Cup sugar snap peas
- 2 Cups broccoli florets
- ½ Cup beansprouts
- 2 green onions, chopped (divided: some for cooking, some for garnish)
Eggs
- 2 eggs
Sauce
- ¾ Cup low sodium soy sauce
- ½ Tablespoon sesame oil
- 2 Teaspoon mirin
- 2 Teaspoon hot chili oil
- 2 Teaspoon ginger, minced
- 2 Teaspoon garlic, minced
- 2 Tablespoon brown sugar
- Pinch of white pepper
Instructions
- Cook the Rice: In a medium saucepan, bring the vegetable broth to a boil over medium-high heat. Add the jasmine rice, reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the rice is tender. Remove from heat and fluff the rice with a fork.
- Prepare the Sauce: While the rice cooks, combine the low sodium soy sauce, sesame oil, mirin, hot chili oil, minced ginger, minced garlic, brown sugar, and a pinch of white pepper in a bowl. Stir well and set aside.
- Cook the Vegetables: Heat canola oil in a wok or large skillet over medium heat. Add the bean sprouts, chopped green onions, broccoli florets, carrot matchsticks, and sugar snap peas. Stir-fry the vegetables for 3 to 4 minutes until they are slightly tender but still crisp. Season lightly with salt and pepper. Push the vegetables to the sides of the wok to prepare for cooking eggs.
- Scramble the Eggs: Crack the eggs directly into the center of the wok and scramble them gently until fully cooked. Once scrambled, mix the eggs with the stir-fried vegetables evenly.
- Combine Everything: Add the cooked jasmine rice to the wok with the eggs and vegetables. Stir-fry for 3 to 4 minutes to incorporate everything together and heat through. Pour the prepared soy sauce mixture over the rice and continue stir-frying for another 3 minutes, allowing the flavors to meld and the rice to absorb the sauce.
- Garnish and Serve: Remove from heat and garnish with additional chopped green onions before serving hot.
Notes
- For best results, use jasmine rice as it provides the ideal texture and fragrance for fried rice.
- Make sure the rice is freshly cooked and slightly cooled before stir-frying to prevent mushy texture.
- Adjust the amount of hot chili oil to control the spiciness according to your preference.
- Feel free to substitute vegetables based on what you have available—bell peppers or snap peas work well.
- Use low sodium soy sauce to reduce the salt content in the dish.
- To make this recipe vegetarian, omit eggs or use a vegan egg substitute.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian, Chinese
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 115 mg
