| > Spicy Broccoli & Edamame Fried Rice

Spicy Broccoli & Edamame Fried Rice

JUMP TO RECIPE

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

Spicy Broccoli & Edamame Fried Rice

PRINT RECIPE PIN RECIPE
PREP TIME: 15 mins
COOK TIME: 15 mins
TIME: 30 mins
The Chutney Life

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

Directions

  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!
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

More About Me

DON’T MISS A THING

Sign up for The Chutney Life mailing list for behind the scenes access!

LEAVE A COMMENT

Let me know what you think of this recipe!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I made this today and it was delicious! Thank you for the recipes! Love your blog!
– gujju sista!

Still Hungry?

Lunch

|

Noodles & Rice

|

Pasta

Harissa & Feta Pasta with Roasted Eggplant

Noodles & Rice

|

Pasta

Recipe Round-Up: 8 Ways to Make Rice More Fun!

Asian Inspired

|

Noodles & Rice

|

Pasta

Thai Basil Fried Rice

Indian Fusion

|

Noodles & Rice

Vagharelo Bhaat (Indian Style Fried Rice)