Ingredients

The following ingredients have 2 Servings
  • 7 ozs
  • salt
  • 1 garlic clove
  • 1 pc fresh ginger
  • 1 stalk Lemongrass
  • 12 ozs Broccoli
  • 3 scallions
  • 2 Tbsps Canola oil
  • 3 Tbsps Vegetable broth
  • 3 eggs
  • 1 Tbsp dark soy sauce
  • 1 Tbsp Thai fish sauce
  • 1 tsp Palm sugar (or cane sugar)
  • peppers
  • 0.5 Lime

Instruction

  • Cook rice in boiling salted water according to package instructions. Meanwhile, peel garlic and ginger and finely chop.
  • Trim, rinse and cut both ends off the lemongrass. Peel and cut lower portion into thin slices.
  • Rinse and peel broccoli. Cut, peel and dice the stalk. Divide remaining broccoli into small florets.
  • Trim scallions, rinse, and cut diagonally into 1-1/4" long pieces.
  • Drain the rice.
  • Heat oil in a wok. Fry garlic, ginger, lemongrass, scallions and broccoli over medium heat for 5 minutes while stirring. Stir in broth and cook until almost completely evaporated over high heat.
  • Whisk the eggs in a small bowl with soy sauce, fish sauce, sugar and pepper to taste.
  • Add rice to the vegetables and fry briefly. Add egg mixture and cook until thickened over medium heat, stirring, 3-4 minutes. Season with salt and pepper. Cut lime in wedges and serve with the rice.