Broccoli Rice With Eggs
Updated October 9, 2025
- Ready In
- 40 min
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Ingredients
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
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
- 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.
- 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.)
- 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.)
- 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.
- 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.
- 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.)
- 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.
- 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.
Other types of rice can be used but cook times will vary; refer to this guide for stovetop rice.
Private Notes
Comments
This is really good. We topped with sesame oil, soy sauce and chili crisp.
And yet more words to insult something others may find helpful.
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.
Just way too salty. I would use half what’s called for. It’s a simple dish.
Just made this for dinner and it was not edible. Way too salty. The soy sauce/oil combo is confusing. And certainly contributed to the saltiness. Fine idea, poor execution. Instead, use a rice cooker. Steam broccoli above that. Then add soy sauce or whatever seasonings you want on top.
This is elevated college food … and I’m not mad at it! An easy Friday dinner!