Beef and Broccoli Fried Rice

Jump to Recipe

Who doesn’t like a quick weeknight dinner that is not only fast, but easy and tasty? Look no further! This one skips the Chinese take-out order, doesn’t take long to prep, and comes together in no time.

I found this recipe on the kitchn. I did make a few changes. There was a mistake about how much oil to use so I fixed that. I made 3 cups of rice instead of 4 so I also decreased the number of cups of broccoli from 5 to 4. I probably didn’t need to make rice/broccoli changes, but when I made the rice using my 1 cup rice to 1 1/2 cups of water ratio, it made 3 cups of rice and I wasn’t about to make more rice. Call me lazy. I don’t mind. By the way, if you have leftover rice around, use that. It turns out even better so I’ve heard.

After you make the rice, put it in the freezer to chill. You could make this the night before and chill it in the fridge, but that would require one to remember to do this. All the power to you if you plan ahead. Me? Not so much.

Next, chop up your veggies: broccoli and green onions. BTW, this is a great dish for vegetable haters. Not a zillion tiny pieces of vegetables to pick out. Mince a couple cloves of garlic. Grab your ground beef, soy sauce, sesame oil, and a couple eggs. Be sure to use sesame oil, not canola or olive. You want that nutty sesame flavor. You also need to beat your eggs.

Now you’re ready to go. See what I mean about prep work? Super simple. It takes longer to cook the rice.

Heat up some oil in a wok or skillet, add the beef, and break it up until it’s crumbled. Don’t cook it all the way because you are going to continue cooking it with the broccoli. Throw in your chopped broccoli and cook that until it’s tender and crisp, and the beef is fully cooked.

Beef and Broccoli Fried Rice

Add garlic and some soy sauce, and mix it up. About a minute later, put all of this in a large bowl and set aside.

Add some more oil to your pan and throw in your rice and some more soy sauce, season with pepper, and stir until everything mixed together and heated through. Don’t ask me why you have to chill the rice only to heat it up again. I’m assuming it has something to do with not ending up with mushy rice.

Now the fun starts. Scoot the rice over to one side and add your beaten eggs to the other half.

Beef and Broccoli Fried Rice

Season with salt and pepper, and then stir until the eggs are almost set. Remove the pan from the heat, add your beef mixture that you set aside, throw in your green onions, and gently fold everything while making sure you break up large pieces of egg. Season it with more salt and pepper, and you are done!

Beef and Broccoli Fried Rice

Dish it up in a bowl. If you’re feeling super fancy, sprinkle more green onions on top.

Beef and Broccoli Fried Rice

The boys loved this dish. The younger boy was obligated to eat one piece of broccoli. He claimed it was terrible, but not a bad way to cook it. I’ll take that. I just loved how it came together so quickly. Definitely a make again.

Beef and Broccoli Fried Rice

Beef and Broccoli Fried Rice

Servings 4

Ingredients
  

  • 1 cup rice or 3 cups cooked
  • 2 tablespoons sesame oil divided
  • 8 ounces ground beef
  • 4 cups broccoli cut into bite-sized pieces
  • 2 cloves garlic minced
  • 3 tablespoons soy sauce divided
  • freshly ground pepper
  • 2 large eggs lightly beaten
  • Kosher salt
  • 3 green onions sliced

Instructions
 

  • Cook 1 cup of rice with 1 1/2 cups of water. Chill. You can also used leftover rice.
  • Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the beef, break it up into small pieces with a spoon, and cook until halfway cooked through, about 2 minutes. Add the broccoli, cover, and cook, stirring every minute or so, until the broccoli is crisp tender and the beef is cooked through, about 4 minutes total.
  • Add the garlic, drizzle in 1 tablespoon of soy sauce, stir to combine, and cook for 1 minute. Transfer the mixture to a large bowl. Set aside.
  • Add the remaining 1 tablespoon of oil to the pan over medium-high heat. Add the rice and the remaining 2 tablespoons of soy sauce. Season with pepper and cook, stirring occasionally, until the rice is heated through, about 4 minutes.
  • Push the rice to one half of the pan and add the beaten eggs to the other half. Season the eggs with salt and pepper. Stir occasionally with a rubber spatula until almost set, 1 to 2 minutes. Remove the pan from the heat, add the broccoli and beef, sprinkle with the green onions (leave some for garnish), and gently fold everything together with the rubber spatula, breaking up any large pieces of egg. Taste and season with salt and pepper as needed. Garnish with green onions.

Sheet Pan Chicken Meatballs and Charred Broccoli

Jump to Recipe

I used to be suspicious of sheet pan meals. There’s no way everything can be done at the same time! Now that I’ve tried a few sheet pan recipes with great success (check these out), I think my fear is over. I made this one from BA and it turned out to be another win-win. Be brave with me.

First, you make the sauce. Mix up all the ingredients. Pretty simple. Set some aside to glaze your meatballs (your reserved glazing sauce). Simmer the rest to reduce it down. Set aside (your reduced glazing sauce). You pour this over the meatballs at the end. The reserved stuff will brush the meatballs before you pop them into the oven.

Sheet Pan Chicken Meatballs and Charred Broccoli

Next, prep your broccoli and put them on the a sheet pan lined with foil. BTW, I love broccoli. I eat it practically every day and I’m still not sick of it. Well, maybe it’s because I’m dipping it in ranch, but let’s not speak of that. The point is that I know a lot of you hate it and you can continue being haters. Just leave it off the sheet pan. Or maybe try some cauliflower, carrots, or potatoes, but I honestly don’t know about the cooking times. You might need to pull the veggies off before or after the meatballs are done.

Next make your meatballs. These meatballs are a bit healthier because you use ground chicken. Ground turkey or beef would work well too, but you might have to adjust the cooking times on the beef.

After I mixed all the ingredients together, I found that the meatballs were really wet. If I made these again, I’d probably use half the water and then slowly add more until the consistency was to my liking. When you are done making 12 1.5-diamater meatballs, put them on the baking sheet with the broccoli. Hmmm…I made 13. Close enough.

Sheet Pan Chicken Meatballs and Charred Broccoli

Brush with reserved glazing sauce. Be sure to save some for later. Don’t use the reduced glazing sauce. I know. This is complicated, but delicious.

Bake everything until the meatballs are done, for about 15 minutes.

Sheet Pan Chicken Meatballs and Charred Broccoli

Remove it from the oven, set your oven to broil, brush the rest of your reserved glazing sauce, and broil until the broccoli is charred. Not burnt! Charred is not another word for burnt! Read this.

Pull it out of the oven and serve it over rice. Now drizzle the reduced glazing sauce and nosh. It’s pretty amazing. You’re welcome.

Sheet Pan Chicken Meatballs and Charred Broccoli
Sheet Pan Chicken Meatballs and Charred Broccoli

Sheet Pan Chicken Meatballs and Charred Broccoli

Servings 4

Ingredients
  

Sauce

  • 2/3 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons rice cooking wine or water
  • 2 tablespoons honey
  • 4 teaspoons soy sauce
  • 1 1/2 inches ginger peeled and grated
  • 1/2 teaspoon freshly ground pepper

Broccoli and Meatballs

  • 1 1/2 pounds broccoli
  • 2 tablespoons vegetable oil divided
  • 2 1/2 teaspoons kosher salt divided
  • crushed red pepper flakes optional
  • 1 pound ground chicken
  • 1 large egg beaten
  • 4 green onions thinly sliced
  • 2 garlic cloves peeled and grated
  • 2 inches ginger peeled and grated
  • 1/3 cup panko breadcrumbs
  • 1 tablespoon toasted sesame oil
  • 1/4 teaspoon freshly ground black pepper
  • cooked rice
  • seasme seeds optional

Instructions
 

  • Mix ketchup, Worcestershire sauce, wine or water, honey, soy sauce, ginger, and pepper in a small saucepan. Measure out 1/4 cup mixture into a small bowl. This is your reserved glazing sauce. Set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl. This is your reserved glazing sauce.
  • Place a rack in upper third of oven; preheat to 450F. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from the crown. Peel off the tough outer skin, if needed. Slice crosswise into 1/2-inch pieces. Cut florets into 2-inch pieces. Toss on prepared baking sheet with 1 tablespoon vegetable oil, 1 teaspoon salt, and a few pinches of red pepper flakes (optional). Push to the edges of baking sheet to create a space for meatballs. Brush space with the remaining 1 tablespoon vegetable oil.
  • Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1 1/2 teaspoon salt, and 1/8 cup water in a medium bowl. Gradually add more water (up to another 1/8 cup) until the meat mixture is your preferred consistency.
  • Using wet hands, form into twelve 1 1/2 inch-diameter meatballs. Arrange on baking sheet. Brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 minutes. Remove from oven.
  • Heat broiler. Brush meatballs with remaining reserved glazing mixture. Broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.
  • Spoon meatballs and broccoli over rice in bowl. Drizzle with reduced glazing sauce and sprinkle with sesame seeds (optional).