Broccoli Fried Rice with Edamame & Peas
on Mar 15, 2021, Updated Feb 12, 2024
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This easy broccoli fried rice goes all in on green veggies. Besides broccoli it has edamame, peas and scallions. This healthy fried rice has the perfect mix of flavors and textures in each bite with brown rice and eggs too. Bookmark this one for a simple vegetarian dinner recipe.
Table of Contents
Why You’ll Love This Recipe
Simple stir-fries are perfect for quick and easy weeknight dinners. While I love my sheet pan recipes, fried rice adds variety to my vegetarian dinner rotation.
This fried rice is packed with vegetables and is made with brown rice. You can think of it like healthier fried rice different than what you would get if you ordered take-out. Also, I love fried rice when the eggs aren’t an afterthought. In this recipe they turn out fluffy and mixed throughout the rice and veggies.
If you’re looking for tasty leftovers, this broccoli fried rice recipe will give you just that. Have it for dinner one night and lunch the next. Fried rice is great for meal prep.
The Ingredients
This is what you need:
- Broccoli: The recipe calls for 2 cups of small to medium broccoli florets. I get bunches of broccoli and cut them myself. You can buy precut broccoli. Then if any florets are big, break them into smaller pieces.
- Shelled edamame and peas: I use frozen for both and rinse them with cold water in a strainer to thaw them quickly. These veggies freeze well, so I like to keep a couple bags in my freezer. Then I am prepared to make stir-fries whenever.
- Cooked brown rice: For fried rice and stir-fry recipes, it’s very important that you make the rice the day before. If you use freshly cooked rice, the grains will become mushy when you combine them with the rest of the ingredients.
- Scallions add nice green onion flavor to the rice.
- Eggs: You will need 2 large eggs. Having scrambled eggs with bites of rice and vegetables is what really makes fried rice for me.
- Soy sauce is the base for the sauce. I always use low-sodium soy sauce, so the taste isn’t too salty. Use tamari or coconut aminos if you want the recipe to be gluten-free.
- Fresh garlic and ginger are the aromatic ingredients in the sauce.
- Granulated sugar: There’s only a teaspoon in the recipe. It adds a touch of sweetness to the sauce and helps the rice caramelize a little and crisp up on the edges touching the pan.
- Toasted sesame oil adds a nice nuttiness.
- Rice vinegar gives the sauce subtle acidity balancing with the rest of the ingredients and flavors.
- Oil: You will need oil for sautéing the veggies and scrambling the eggs.
- Salt & pepper season the broccoli, edamame, peas and eggs.
How To Make Broccoli Fried Rice
1. Make the sauce. Stir the soy sauce, sugar, garlic, ginger, sesame oil and rice vinegar in a small bowl.
2. Sauté the vegetables. Warm 1 tablespoon oil in a large non-stick or cast iron skillet over medium high heat. Stir the broccoli, edamame, peas and scallions into the oil. Cook them for 4-5 minutes without stirring. Then sauté and stir for another 2 minutes. The broccoli should be bright green and crisp tender. Season with salt and pepper and transfer everything to a plate or bowl.
3. Cook the eggs. Reduce the heat to low and warm another tablespoon of oil in the skillet. Add the eggs, salt and pepper, stirring until curds form.
4. Stir in the rice and the soy sauce mixture. You should increase the heat to medium. Spread the rice across the bottom of the pan and let it cook for 4-5 minutes without stirring.
5. Fold the broccoli, edamame, peas and scallions back into the rice. Give all the ingredients a few minutes to warm.
Serving
For a side dish, I like serving fried rice with a crunchy salad with plenty of fresh ingredients. Try this cucumber carrot salad with peanut dressing or this asian cabbage salad with red bell peppers and almond ginger vinaigrette.
Storage & Leftovers
You can store leftovers in an airtight container in the refrigerator up to 4 days. Warm them in the microwave or eat them cold. Do not freeze leftovers.
Recipe Tips
For all stir fries and fried rice recipes, always use day old rice. It has less moisture than freshly cooked rice, which has a tendency to get mushy. You can use the rice cold straight from the fridge. Just break up any clumps with a fork.
Thaw the frozen peas and edamame before you cook them. You can just put them in a strainer and rinse them with water to encourage thawing.
Have all your ingredients prepped and ready before you start cooking. Fried rice and stir-fries are fast recipes. You won’t have prep time to do this work in between steps.
Recipe FAQs
Yes. Sauté the protein first and set it aside. Then wipe out the skillet and continue with cooking the vegetables and the rest of the steps as written. Then stir the tofu/chicken/shrimp and the broccoli, edamame and peas back into the rice.
Just leave out the eggs to make the recipe vegan, or use a plant-based egg substitute.
More Stir-Fry Recipes
Frozen Vegetable Stir-Fry
Tofu-Peanut Vegetable Stir-Fry
Soba Noodles with Mushrooms and Bok Choy
Garlic Ginger Veggie Tofu Stir-Fry
Broccoli Fried Rice with Edamame and Peas
Ingredients
For sauce
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon granulated sugar
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
For vegetables
- 1 tablespoon vegetable oil
- 2 cups small to medium broccoli florets
- 1 cup frozen shelled edamame, thawed
- 1 cup frozen peas, thawed
- 4 scallions, sliced into 1-inch pieces
- Pinch of salt and black pepper
For eggs
- 1 tablespoon vegetable oil
- 2 eggs, lightly beaten
- Pinch of salt and black pepper
For rice
- 2 cups cooked brown rice
Instructions
- For the sauce, whisk together the soy sauce, sugar, garlic, ginger, sesame oil and rice vinegar.
- Heat 1 tablespoon vegetable oil in a large non-stick skillet or cast iron skillet over medium high heat.
- Stir the broccoli, edamame, peas and scallions into the oil. Then let them cook undisturbed (without stirring) for 4-5 minutes, until they are lightly charred in spots on one side. Then stir and sauté for another 2 minutes until the broccoli is crisp tender, seasoning with a pinch of salt and pepper. Transfer the veggies to a bowl.
- Heat 1 tablespoon vegetable oil in the skillet over low heat. Pour in the eggs and a pinch of salt and pepper. Stir the eggs until curds just form.
- Increase the heat to medium. Stir in the rice and the soy sauce mixture. Spread the rice across the bottom of the pan and let it cook without stirring for 4-5 minutes. This allows the rice to crisp a little on the grains touching the pan.
- Stir the broccoli, edamame, peas and scallions back into the rice. Give it a few minutes to warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This comes together so quickly, is so dArn nutritious, and exceptionally yummy!!! I make it every week and hate sharing. It’s that good.
I’m so thrilled to hear it’s made your weekly rotation!
Excellent flavor! Love how quick and easy this recipe was, and with ingredients we usually have on hand no less.