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Fried Rice w/ Broccoli, Bell Peppers, & Eggs

Fried Rice w/ Broccoli, Bell Peppers, & Eggs

This Fried Rice consists of broccoli, bell peppers, carrots, shallots, garlic, fresh turmeric, rice cooking wine, tamari, and scrambled eggs. It makes 8 servings total. Although I did make it for leftovers and only made 1 serving this time. If you'd like to make all 8 servings, just get a skillet large enough to accomodate the entirety of the rice and 16 eggs at once. Otherwise, cooking in batches is always an option!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Asian, Chinese, Japanese
Servings 8 servings

Equipment

  • Rice Cooker
  • Skillet
  • Stovetop

Ingredients
  

Rice

  • 1 broccoli diced
  • 1 red bell pepper diced
  • 2 carrots sliced
  • 1/2 shallot minced
  • 3 red jalapeños minced
  • 3 cloves garlic minced
  • 1/2 tsp. turmeric minced
  • 1/2 c. rice cooking wine
  • 1/2 c. tamari
  • 2 c. brown Jasmine rice (or rice of choice)
  • 6 c. water

Fried Rice

  • 1 c. rice per serving (serves 8 total)
  • 2 eggs per serving
  • splash high heat oil

Instructions
 

Cook Rice

  • Add all of the ingredients into a rice cooker. I like to start with the larger vegetables and then add the smaller ingredients, followed by the rice and water.
    This cooks the larger vegetables on the bottom, while dispersing the flavor profiles in the middle. Although with some mixing, this really doesn't matter all that much. Everything will eventually cook together!
  • Press the cook button on the rice cooker. It should take about 45 minutes to cook.
    Alternatively you can simmer on the stove. Add all of the ingredients to a pot, bring uncovered to a boil, lower heat to a simmer, and cook covered for about 15 minutes, or until the sweet squash and rice are tender. Turn off heat, add lid, and let sit another 5-10 minutes.

Fried Rice

  • Preheat a skillet on high heat.
    It can help to cool the rice during this time as cold rice tends not to stick together as much as heated rice. This is entirely optional. Although leftover rice reheats well at this point if you want to turn it into fried rice later.
  • Add rice to the skillet with a splash of high heat oil. Let fry for about 3 minutes and then flip.
  • Meanwhile, crack 2 eggs per serving into the skillet. Quickly scramble with the spatula.
    The goal is to get small portions of egg interspersed into the dish. This is the opposite of scrambling an egg for most other meals, where the goal is to have large, fluffy eggs. With fried rice, it's more about the rice than the egg.
  • Serve Immediately.

Tips, Tricks, & Notes

  • For a more in-depth article on making the rice portion of this dish, I have an entire article on Brown Rice w/ Broccoli, Bell Peppers, & Rice Wine as well as The Fundamentals of Cooking Rice. Rice is surprisingly more difficult to cook in a rice cooker than the name would suggest and there are a multitude of simple solutions for common problems, like overcooking and becoming mushy or drying out. There are also some solutions for remedying these issues after the fact, instead of starting over!