Broccoli Carrot Rice Stir Fry
Elevate your weeknight dinners with this vibrant and wholesome Broccoli Carrot Rice Stir Fry, a quick and flavorful dish packed with colorful veggies, aromatic garlic and ginger, and perfectly seasoned rice. This 30-minute recipe combines tender-crisp broccoli, julienned carrots, and fluffy scrambled egg, all tossed in a savory sesame-soy sauce that infuses every bite with irresistible umami. Topped with toasted sesame seeds and fresh green onions, this stir fry is as visually appealing as it is delicious. Whether you're looking for a satisfying vegetarian meal or a versatile side, this easy stir fry is a surefire crowd-pleaser that's perfect for meal preps or last-minute cravings.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 medium carrots
- 3 cups cooked rice
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic
- 1 teaspoon ginger
- 2 stalks green onions
- 1 large egg
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame seeds
Instructions
Wash and prep the vegetables: Cut the broccoli into small florets, peel and julienne the carrots, mince the garlic, and finely grate the ginger. Chop the green onions and separate the white and green parts.
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Crack the egg into the pan and scramble it until cooked through. Remove the egg and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the white parts of the green onions, minced garlic, and grated ginger. Stir-fry for 30 seconds or until fragrant.
Add the broccoli florets and carrots to the pan. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Add the cooked rice to the pan and mix well with the vegetables. Stir-fry for 2-3 minutes to heat the rice through.
Push the rice and vegetables to one side of the pan. Pour the sesame oil and soy sauce onto the exposed side of the pan and let it sizzle for a few seconds before mixing it into the rice.
Stir the scrambled egg back into the pan, breaking it into smaller pieces as you mix it with the rice and vegetables.
Season the stir fry with salt and black pepper to taste. Sprinkle the toasted sesame seeds and the green parts of the chopped green onions over the top.
Serve immediately and enjoy your flavorful Broccoli Carrot Rice Stir Fry!
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 9.9 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 292 mg | 22% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1011 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
