← All recipes

🍽️ Flavorful Wok Fried Rice

648 kcal · 30 min · 4 servings

Ingredients

• 200 g Jasmine rice
• salt
• 1 clove garlic
• 20 g ginger (1 piece)
• 1 stalk lemongrass
• 300 g broccoli
• 3 spring onions
• 2 tbsp rapeseed oil
• 3 tbsp classic vegetable broth
• 3 eggs
• 1 tbsp dark soy sauce
• 1 tbsp Thai fish sauce
• 1 tsp palm sugar (or cane sugar)
• pepper
• 0.5 lime

Instructions

1. 1. Cook the rice in salted water exactly according to the package instructions.
2. 2. Peel the garlic clove and the piece of ginger.
3. 3. Dice the garlic and ginger very finely.
4. 4. Thoroughly wash the lemongrass.
5. 5. Slice the lower, thickened part of the lemongrass into thin rounds.
6. 6. Wash the broccoli.
7. 7. Cut off the hard stem of the broccoli.
8. 8. Peel the cut-off broccoli stem.
9. 9. Dice the peeled broccoli stem into small pieces.
10. 10. Divide the remaining broccoli into as small florets as possible.
11. 11. Clean the spring onions.
12. 12. Wash the spring onions.
13. 13. Cut the spring onions diagonally into pieces about three centimeters long.
14. 14. Drain the cooked rice.
15. 15. Let the rice drain well in a sieve.
16. 16. Heat the oil in the wok.
17. 17. Fry the garlic, ginger, lemongrass, spring onions, and broccoli over medium heat for five minutes, stirring occasionally.
18. 18. Stir the broth into the vegetables.
19. 19. Let the broth evaporate almost completely over high heat.
20. 20. Whisk the eggs in a small bowl.
21. 21. Mix the eggs with soy sauce, fish sauce, sugar, and a little pepper.
22. 22. Add the rice to the vegetables in the wok.
23. 23. Fry the rice briefly with the vegetables.
24. 24. Pour the egg mixture over the rice and vegetable mixture.
25. 25. Let the eggs set over medium heat, stirring, for three to four minutes.
26. 26. Season the dish with salt and pepper.
27. 27. Cut the lime into wedges.
28. 28. Serve the fried rice with the lime wedges.

Nutrition per serving

• kcal: 648
• Protein: 24 g · Fett/Fat: 21 g · Carbs: 89 g