Endless opportunities with this recipe. Throw in your odds and ends from the fridge, extra veggies or protein. It’s a quick and easy meal.
• 1 head of broccoli
• 1 bunch spring onions
• 4 large eggs
• 1 Tbsp. sugar
• 4 tsp. soy sauce
• 1 1inch piece ginger
• 2 garlic cloves
• 4 Tbsp. vegetable oil, divided
• 3 cups cooked, (pref. day old) sushi rice
• 2 Tbsp. toasted sesame oil
• 2 Tbsp. unseasoned rice vinegar
Divide broccoli florets into bite size pieces, peel stem and divide into a similar size. Add to a bowl. Trim spring onions by removing roots and some of the tips. Chop into 1 inch pieces and add to the broccoli bowl.
Whisk 4 eggs in a medium bowl to combine and season with ½ tsp. salt.
Whisk 1 Tbsp. sugar, 4 tsp. soy sauce, and 1 tsp. salt in a small bowl. Grate 1" piece ginger and 2 garlic cloves into bowl and give the sauce another whisk.
Heat a large frying pan and add 1tbsp of oil. Add broccoli and spring onions, season salt, and toss. Cook, undisturbed, until well charred on one side, about 5 minutes. Mix with spatula and continue to cook, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.
Heat remaining 3 Tbsp. vegetable oil in skillet over medium-low. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. Don’t overcook as they become rubbery.
Add 3 cups rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes.
Return veggies to skillet and toss well to combine. Remove from heat, add 3 Tbsp. sesame oil and 2 Tbsp. vinegar, and toss once more. Separate into bowls and serve.