1 medium – Broccoli florets washed and chopped in florets
1 bunch – Scallion green onion chopped
20 pieces – Cashew nuts
3 tbsp – Soya sauce
4 tbsp – Olive oil
4 cloves – Garlic (minced or chopped)
1 tbsp – Brown sugar
1 tsp – Chilli flakes
Pink salt to taste
In a bowl add soya sauce, garlic minced, chili flakes, and brown sugar.
Mix everything together and set it aside for later use
In a frying pan add olive oil add broccoli florets.
Stir fry them for 4 minutes on medium heat till they are tender.
Add scallion green onions cut in 1-inch length.
On medium heat, stir fry them for 8 minutes.
Cover and cook for 5 minutes.
Uncover and add pink salt according to your taste.
Mix well and cook for another two minutes.
Take it out in a bowl and keep it aside
In the same frying pan add olive oil for frying the cashew nuts.
Fry them slightly brown on medium heat.
Add the cooked rice and add the soya sauce mixture.
Gently mix everything together with the help of a spatula.
Now add the sauteed broccoli florets and scallion green onions to the rice.
Mix everything nicely and adjust salt according to your taste.
Cover and cool for 5 minutes.
Broccoli Fried Rice is ready to be served.
Rice that has been freshly cooked should not be used. Due to the moisture, it will become clumpy, so it will stick to the pan. To get a crispier result, use leftover chilled rice, or precooked rice bags (for example, Uncle Ben’s).
Don’t forget to add sugar. Sugar helps caramelize, and therefore adds color and flavor, even though it may seem odd at first.
Garnish with fresh garnishes like basil, scallions, cilantro, etc. (or spicy condiments like kimchi) to add flavor to the dish.
You should use fresh broccoli for this recipe.
Fried rice should be prepared in a large wok at a temperature that stays high at all times.
To make a smoky flavor signature for restaurants and takeout, cook the entire recipe over a high flame. Almost all Indo-Chinese recipes follow this rule.