Broccoli Rice With Eggs

By Hetty Lui McKinnon

Updated October 9, 2025

  • Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
40 min
Rating
5(461)
Comments
Read comments

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. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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 monounsaturated 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.

Powered by

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

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
461 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Suzanne

I grow my own organic broccoli and it is quite often has some aphids in it. Easiest thing to do is blanch and shock in ice water the broccoli. This accomplishes two things: The aphids just rinse away completely, and the broccoli becomes a brilliant green that tends to keep its color in recipes like this! Only takes a few minutes and voila!

Eutopia

Satisfying weeknight meal with minimal ingredients. Giving the recipe "3 stars" because there is no way on earth the broccoli would be cooked by just setting it on top of the rice. I had to dump all the broccoli into a bowl and microwave it for 4 minutes to get it to cook. Next time I will steam the broccoli on the stovetop and use a rice cooker or IP. (Broccoli would get too mushy if I put it with the rice in the IP.)

Oksen

We found this dish to be overwhelmingly salty, and we love salt. Would half the salt next time. Also, I would prefer it greener and would even double the broccoli. I felt I saved dinner by adding frozen peas, scallions, and lime to neutralize the salt and it was quite nice. I’m allergic to egg and had my portion with tofu but my family enjoyed it with egg.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.