Description
Sweet, savory and packed with colorful vegetables, this popular Cantonese dish is comforting and only takes 20 minutes to make.Â
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, peeled and minced
- 1/2 small onion, finely chopped
- 1 small carrot, peeled and diced
- 1/4 cup red or yellow bell pepper, diced
- 1 cup broccoli, chopped small bite size
- 3 cups cold, cooked long grain rice
- 1 medium tomato, seeded and chopped
- 4 tablespoons ketchup
- 1 1/2 tablespoon oyster sauce
- 1 tablespoon water or chicken broth
- 2 eggs, beaten
- Salt and pepper
Instructions
- In a wok or a large pan over medium high heat, add oil, ginger, onion, carrot and bell pepper. Saute for 3 minutes.
- Add broccoli, stir and cook for 3 minutes.
- Add rice, break it up and cook until it’s heated through.
- Add tomato, ketchup, oyster sauce and chicken broth and mix well until the rice is evenly coated.
- Make space in the center of the rice and add the eggs. Gently stir for about 1 minute, until the egg is cooked. Mix it into the rice.
- Season with salt and pepper and serve.
Notes
Keep the fried rice refrigerated in an airtight storage container. It will keep for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6.9g
- Sodium: 851mg
- Fat: 9.7g
- Saturated Fat: 6.5g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 45.6g
- Fiber: 2.3g
- Protein: 7.7g
- Cholesterol: 93mg
