Easy butter fried rice with broccoli and carrot

Rice is one of  the staples of the Southeast Asian diet, and it’s easy to see why: It’s easy to cook and can be eaten on its own, with another dish, or as a side dish! Rice is also a great source of carbohydrates as well as amino acids which promotes healthy muscles and muscle growth, which are especially important while pregnant. Adding vegetables to a rice dish is a great way to get other nutrients into your diet too – broccoli is rich in fiber which is essential for good digestion, while carrots are packed with antioxidants as well as Vitamin A.  Here’s an easy way to use all these great ingredients to make fast and easy butter fried rice.


  • 1 ½ cup of cooked rice (white or brown)
  • ¾ cup of salted butter
  • 1 clove of garlic (crushed)
  • ½ an onion (crushed)
  • ½ cup of broccoli florets
  • 1/2 piece of carrot
  • 5 to 6 prawns (peeled, cleaned, and cut into smaller pieces))
  • ½ cup of red pepper (cut into small slices or cubes)
  • Salt and pepper to taste


  1. Cut the broccoli florets into smaller slices. Repeat this step for the carrot.
  2. Boil both broccoli florets and carrot until they are tender, then set aside.
  3. Put butter in a pan and place it on medium-heat over the stove
  4. Add garlic, onion, prawns and red pepper to the pan and fry until prawns are half-cooked.
  5. Transfer both broccoli florets and carrot from the pot into the pan.
  6. Fry everything together until prawns are cooked.
  7. Add in the cooked rice and stir until the rice is mixed in well with the vegetables and prawns and is covered in butter.
  8. Add in pepper to taste (and a bit more salt if it is not salty enough), stir, and remove from heat.


Recipe is adapted from grouprecipes.com and bbcgoodfood.com.

Photo used above is submitted by by Umi Hagitani in Wikipedia and is taken from Wikimedia Commons.

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