Many people are afraid to try to cook Chinese or Japanese food at home. Don’t be, it’s so easy and delicious. This easy classic beef and broccoli fried rice is a favorite of my teenagers.
• 6 oz. broccoli, cut into small florets and stems cut into ½-inch pieces
• 2 eggs
• Kosher salt
• 2 tsp canola oil, plus 1 tbsp. divided
• 8 oz. rib-eye, tenderloin, hanger, or skirt steak, diced into 1-inch cubes
• 4 c. cold, cooked long-grain jasmine rice
• 3 tbsp. oyster sauce
• 2 tbsp. light soy sauce
• 2 tbs. toasted sesame oil
• 2 green onions, thinly sliced cross wise
Bring a small saucepan of heavily salted water to a boil over high heat. Add the broccoli and blanch until crisp-tender, about 2 minutes. Drain and set aside.
In a small bowl, beat the egg with a pinch of salt. Warm a wok or a large cast-iron skillet over medium heat. Add the 1 tsp neutral oil, then the egg, and cook, stirring occasionally, until softly scrambled but with no browning, about 30 seconds. Transfer to a bowl and set aside.
Add the remaining 1 tbsp. neutral oil, then add the steak in an even layer, and season with salt. Cook without moving until well-seared on the bottom, about 1½ minutes. Add the rice, broccolini, and scrambled egg and toss to combine and break up any lumps in the rice. Keep everything moving until heated through, 1½ to 2 minutes. Now let the rice sit without stirring until the bottom browns and lightly chars in spots, about 1 minute.
Add the oyster sauce, soy sauce, and sesame oil to the rice and toss continuously until well combined, about 1 minute. Transfer to a serving bowl, top with the green onion.
Serve immediately.
