Broccoli Rice With Eggs

By Hetty Lui McKinnon

Updated October 9, 2025

Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Ready In
40 min
Rating
5(238)
Comments
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This simple one-pot broccoli rice is a cozy weeknight option that will delight both adults and children alike. When cooking a simple bowl of rice, adding oil and salt to the cooking water is an easy way to bring indulgence, and, in Cantonese home kitchens, this is often a way to repurpose oil previously used for deep-frying. Oil imparts a silky mouthfeel to the rice while preventing the rice from sticking, resulting in slick, pearly, separated grains. Finely chopped, crisp-tender broccoli adds a fresh, subtle sweetness and hearty texture to the rice. Complete the dish with a hearty fried egg, drizzled with an easy soy sauce and oil seasoning to add savoriness that is not overly salty.  If you’re lucky enough to have any leftover broccoli rice, it can easily be repurposed into fried rice. 

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Ingredients

Yield:4 servings

  • 1 ½ cups white rice, preferably short-grain (see Tip)

  • 4 tablespoons vegetable oil, divided

  • Salt 

  • 2 small heads broccoli (1 pound)

  • 4 eggs

  • 1 tablespoon soy sauce 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

66 grams carbs; 160 milligrams cholesterol; 489 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 3 grams fiber; 576 milligrams sodium; 14 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the rice in a medium Dutch oven or similar heavy pot. Wash the rice, swirling it around with your fingers, and then carefully pour out the starchy water. Repeat this two more times, until the water runs clear. Add 2 ¼ cups of water, 2 tablespoons of oil and 2 teaspoons of salt and stir to combine. Place on medium-high heat and when it comes to a rolling boil, cover, reduce heat to low and cook for 14 minutes. 

  2. Step 2

    Meanwhile, separate the broccoli head from the stem and then slice or peel off the woody exterior from the stem. Finely chop the florets and the stem. (You can use a food processor to do this, pulsing a few times until the broccoli is finely chopped. Remove any larger pieces and chop by hand to prevent overprocessing.)

  3. Step 3

    After 14 minutes, add the broccoli to the top of the rice, sprinkle with ½ teaspoon of salt and then cover again with a lid. Cook until the rice is tender and the broccoli has softened and is bright green, 8 to 10 minutes. (The prescribed cooking time yields broccoli that is crisp tender but if you prefer a softer bite, add it to the rice 2 or 3 minutes earlier.)

  4. Step 4

    While the rice finishes cooking, heat a wok or large well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add a drizzle of oil and crack in the eggs, adding however many will comfortably fit in your pan; you may need to work in batches.

  5. Step 5

    Reduce the heat to medium and fry until the edges are frizzled, the whites are set and the yolk is cooked to your liking. Season with a pinch of salt. Remove and repeat with the remaining eggs. Set aside.

  6. Step 6

    In a small bowl, combine the remaining 2 tablespoons of oil and the soy sauce. (It won’t emulsify, and that is OK.)

  7. Step 7

    When the rice and broccoli are ready, turn off the heat and stir to combine. Taste and season with more salt, if needed. 

  8. Step 8

    Divide among bowls and top each with a fried egg. Give the oil and soy sauce a quick stir and drizzle a little over each egg. Serve immediately.

Tip

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Ratings

5 out of 5
238 user ratings
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Comments

MB

This is really good. We topped with sesame oil, soy sauce and chili crisp.

Diane

And yet more words to insult something others may find helpful.

Lynne

Oh boy! Welcome to my new favorite way to have an egg. I might skip the soy sauce and sprinkle this with chile crisp the next time…. But I’m pretty sure I’d follow Hetty Lu to the ends of the earth.

Dennis

I had a couple of stray smoked pork chops. Diced them and added with broccoli. Also, zapped the broccoli in the microwave for 2 minutes at 70%. I adjusted the salt to accommodate the smoked pork chops

Jay

I added some cremini mushrooms with the broccoli and some air-fried Italian sausage at the end to go with the egg. Absolutely delicious. Thank you

Carmen

I don't understand the 5-star reviews. It tastes like what it is – some rice with some broccoli with an egg. Three basic ingredients (with soy sauce): It could just as easily have been a potato with some spinach and some cheese, or some pasta with some tomatoes and some beans and olive oil... Things that taste OK together, but nothing exciting. I conclude that tasty food really does require more - more time, more effort, more ingredients. If this gets five stars, what does boeuf bourgignon get?

Christopher

I hear you, but 5 stars can mean more than show stopping deliciousness. It can also mean, a quality easy meal. I don't think anyone is choosing between boeuf bougignon and broccoli rice for serving at a dinner party. Just keep scrolling until you find what you want to serve that night after work or for your guests the coming weekend.

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