Vegetable Fried Rice with Broccoli, Carrots, & Spicy Pepper Sauce
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Vegetable Fried Rice

with Broccoli, Carrots, & Spicy Pepper Sauce

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

To drizzle on top of this hearty vegetarian fried rice, you’ll whip up a quick sauce with just a bit of honey, vinegar, and sliced bird’s eye chile—a fiery variety popular in Southeast Asia. The spicy-sweet flavor delectably perks up tender bites of broccoli and carrots, and a rich sunny side-up egg.

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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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ingredients
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tips & techniques
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel the carrots; thinly slice on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and roughly chop the garlic. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, halve the pepper lengthwise, remove and discard the seeds; thinly slice crosswise). Thoroughly wash your hands immediately after handling the pepper.

Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped ginger and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl; cover with aluminum foil to keep warm. Wipe out the pan.

Make the spicy sauce:
4 Make the spicy sauce:

While the vegetables cook, in a bowl, whisk together the vinegar and honey (kneading the packet before opening). Stir in the sliced pepper. Season with salt and pepper.

 

Make the fried rice:
5 Make the fried rice:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce, sweet chili sauce, and chopped garlic. Transfer to the bowl of cooked vegetables; stir to combine. Season with salt and pepper to taste. Cover with the foil to keep warm. Rinse and wipe out the pan.

Fry the eggs & serve your dish:
6 Fry the eggs & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the fried rice topped with the fried eggs and as much of the sauce as you’d like, depending on how spicy you’d like the dish to be. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel the carrots; thinly slice on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and roughly chop the garlic. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, halve the pepper lengthwise, remove and discard the seeds; thinly slice crosswise). Thoroughly wash your hands immediately after handling the pepper.

Prepare the ingredients:
Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped ginger and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl; cover with aluminum foil to keep warm. Wipe out the pan.

4 Make the spicy sauce:

While the vegetables cook, in a bowl, whisk together the vinegar and honey (kneading the packet before opening). Stir in the sliced pepper. Season with salt and pepper.

 

Make the spicy sauce:
Make the fried rice:
5 Make the fried rice:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce, sweet chili sauce, and chopped garlic. Transfer to the bowl of cooked vegetables; stir to combine. Season with salt and pepper to taste. Cover with the foil to keep warm. Rinse and wipe out the pan.

6 Fry the eggs & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the fried rice topped with the fried eggs and as much of the sauce as you’d like, depending on how spicy you’d like the dish to be. Garnish with the sliced green tops of the scallions. Enjoy!

Fry the eggs & serve your dish:
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