Riced Broccoli Stir Fry

Instructions

1. Step 1

   Pulse the broccoli florets in batches in a food processor until they resemble grains of rice. Stop before they become a paste.

   Ingredients used: 700.0 gr Broccoli

   Cookware: food processor

2. Step 2

   Stir together the soy sauce, rice vinegar, and sesame oil in a small bowl.

   Ingredients used: 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 45.0 ml Soy Sauce

   Cookware: small bowl

3. Step 3

   Heat the large skillet over medium heat. Add 1 tbsp (15 ml) vegetable oil and the beaten eggs, then stir until just set and transfer the eggs to the small bowl.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 piece Egg, 15.0 ml Vegetable Oil

   Cookware: large skillet, small bowl, spatula

4. Step 4

   Return the skillet to high heat and add the remaining 1 tbsp (15 ml) vegetable oil. Stir-fry the carrot and red bell pepper until beginning to soften.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Carrot, 1.0 piece Red Bell Pepper, 15.0 ml Vegetable Oil

   Cookware: large skillet, spatula

5. Step 5

   Add the garlic and ginger and stir until fragrant, about 30 seconds.

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: large skillet, spatula

6. Step 6

   Add the prepared riced broccoli and the green peas. Stir-fry until the broccoli is tender but still slightly crisp.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr Green Pea

   Cookware: large skillet, spatula

7. Step 7

   Pour in the prepared sauce and toss until it is evenly distributed and most excess moisture has evaporated.

   Timer: 2 min (fixed)

   Cookware: large skillet, spatula

8. Step 8

   Return the cooked egg to the skillet and add the scallions and black pepper. Toss just until everything is hot, then serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 3.0 piece Scallion

   Cookware: large skillet, spatula