Steven Satterfield's Broccoli Fried Rice

Steven Satterfield, chef/owner at the award-winning restaurant Miller Union, shares this delicious recipe from his new book, “Root to Leaf.” “As easy as fried rice is to make, there is a bit of a strategy,” he says. “It’s important to organize your prep in advance, as each step requires ingredients to be at the ready.” We take some of that effort off your shoulders by sending you exactly the ingredients needed to make this outstanding chef’s dinner for two at home. You can cook the rice a day ahead, if you like.

Prep Time: 25 Min Cook Time: 10 Min Vegetarian

About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Broccoli


  • Celery


  • Carrot


  • Spring Onion

    Spring Onion

  • Ginger


  • Mustard Greens

    Mustard Greens

  • Tamari


  • Lemon



Please read entire recipe before beginning.
In a small saucepan with a lid, combine rice, water and a pinch of kosher salt. Place over medium high heat, uncovered, and bring to a boil. Immediately reduce heat to very low, stir briefly—taking care to move rice from the bottom of the pan—and cover. Cook about 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for at least 5 minutes. Spread the rice out on a large clean pan or tray to cool.
While the rice cooks, prepare your mise en place: Wash and thinly slice broccoli florets, celery and carrots, and place together in a bowl. Trim roots from green onions, and slice thinly. Peel and mince garlic cloves and ginger; place green onion, ginger and garlic together in a bowl. Wash mustard greens and trim, roughly chop, and place in their own bowl. Crack eggs into a small bowl; whisk well. Cut lime into quarters. Juice 1 quarter into a small bowl; stir in soy sauce and sriracha. (Save the remaining lime wedges to add more juice to taste.)Set all 5 bowls near your stove.
When the rice has cooled, transfer it to a 6th bowl and set it with the others by the stove.
In a large skillet or wok, heat 1 tablespoon cooking oil over high heat. When the oil begins to shimmer, add the broccoli mixture to the pan and quickly toss to coat. Add about one-third of the green onion mixture, and toss well. Add one-third of the soy mixture, and toss well. Remove from the skillet and spread in a single layer on a wide pan or tray to cool (the one you used for the rice would work well).
Return the skillet or wok to high heat. Add 1 teaspoon cooking oil. Add the eggs to the pan, and quickly swirl them against the hot surface with a wooden spoon or high-temp spatula. When the egg has just set, add it to the vegetable mixture.
Return the skillet or wok to high heat. Add remaining 1 tablespoon cooking oil. Add rice. Stir well to coat, then add remaining green onion mixture and soy mixture. Cook 2-3 minutes, stirring frequently to prevent sticking. When the rice is hot, return all the cooked ingredients to the pan, and stir well to combine.
Serve immediately, with a remaining lime wedge or 2 on the side.