Spicy Broccoli & Edamame Fried Rice

I make fried rice like it’s my JOB, yall. I usually have my MIL make a huge batch of plain rice and then throughout the week I fry it in a few different ways like my Masala Fried Rice or my Kimchi Fried Rice!  I love rough chopping some veggies (so easy to do this with pre cut bagged veggies) and then a little garlic and some spices go such a long way!

I use long grain basmati rice but feel free to use what you like and I find these fried rice recipes work a lot better with leftover rice that has been refrigerated- so try not to use hot fresh rice if you can help it!

Warning: This rice is SPICY- realized that after using the Ching’s Schezwan Sauce (available at most Patel Brothers locations) that it had some major heat- but we drank a gallon of water, wiped off our brow sweat and kept eating because it was delicious!

 

 

Spicy Broccoli & Edamame Fried Rice

Prep

Cook

Total

Ingredients

  • 1/2 red onion sliced small
  • 1 jalapeno pepper, diced (use serrano for more spice)
  • 1/2 tsp cumin seeds
  • 2 cups broccoli, chopped small
  • 1 cup edamame (thawed if frozen)
  • 2 tsp garlic, minced
  • 1/2 tsp white pepper
  • 1 cup scallions
  • 2 cups cooked plain rice
  • 1 tbsp soy sauce
  • 2 tbsp Ching's Schezwan Sauce (Available at Patel Brothers)
  • 3 tbsp oil

Instructions

  1. Heat a large skillet over medium heat and add oil.
  2. Once the oil  is hot, add the cumin seeds and jalapenos. Let splutter and add the onions and broccoli. Continue to stir for a few minutes, add some salt and cook until the onions and broccoli have slightly softened. If you like your broccoli to be softer (place a lid on the pan and cook until desired doneness). I leave the broccoli to have some bite.
  3. Add the garlic and scallions to the skillet and continue to cook for an additional 2-3 minutes. Add the schezwan sauce, white pepper, soy sauce, edamame and stir well.
  4. Add rice, continuing to stir until everything is mixed well. Taste for salt and add if needed.
  5. Garnish with additional scallions, and serve hot! 

Leave a Comment

Your email address will not be published. Required fields are marked *