Fried Rice with Purple broccoli and Eggs 🥦🥚

Name: Fried Rice with Purple broccoli and Eggs 🥦🥚
Yield: 3 servings
Cuisine: British
Ingredients: 200 g (purple) broccoli, chopped (I use leaf, stem, and florets); 100 g spring onion (It could be less or more); Meat of your choice (I used leftover char siu sitting in the fridge); 20 g ginger, diced; 2 garlic cloves, diced; 100 g leafy greens (It could be less or more); 3 eggs; 3 table spoon sesami/sunflower oil; ★1 table spoon Chinese/Japanese chicken stock powder (you can use vegetable ones too); ★2 table spoon soy sauce; ★2 table spoon sake; ★1 table spoon oyster sauce (Optional - you can remove this); 300 g cooked rice; Coriander for topping (Optional)

M @cook_10196320

I didn't like purple broccoli. Recently I discovered a way to enjoy purple broccoli - it was tasty in fried rice and now it is my favourite way to cook it 🥦 🥦 🥦 #seasonsupply

M @cook_10196320

I didn't like purple broccoli. Recently I discovered a way to enjoy purple broccoli - it was tasty in fried rice and now it is my favourite way to cook it 🥦 🥦 🥦 #seasonsupply

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Ingredients

3 servings

200 g(purple) broccoli, chopped (I use leaf, stem, and florets)
100 gspring onion (It could be less or more)
Meat of your choice (I used leftover char siu sitting in the fridge)
20 gginger, diced
2garlic cloves, diced
100 gleafy greens (It could be less or more)
3eggs
3 table spoonsesami/sunflower oil
★1 table spoon Chinese/Japanese chicken stock powder (you can use vegetable ones too)
★2 table spoon soy sauce
★2 table spoon sake
★1 table spoon oyster sauce (Optional - you can remove this)
300 gcooked rice
Coriander for topping (Optional)

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Steps

1

Chop all the vegetables
2

Heat the oil in a non-stick (wok) pan and stir-fry the ginger, garlic and spring onion for a few minutes.
3

Add the vegetables and stir-fry for 3 minutes or more.
4

Add cooked rice, sauce (★) to the pan and stir-fry for 2 minutes or until throughly heated
5

Add egg mixture; stir-fry 30 seconds or until soft-scrambled, stirring constantly.
6

Serve with coriander (or fresh spring onions)