Thai-style broccoli fried rice
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- a large head broccolistalk chopped and cut into florets
- 2 long shallotschopped
- 3 cloves garlicchopped
- a thumb-sized piece gingerchopped
- 1 stick lemongrassthinly sliced
- 2 tsp toasted sesame oil
- 1 red chillifinely sliced
- 1 red pepperfinely sliced
- 1 carrotpeeled into ribbons
- a handful mangetouthalved
- 2 tbsp soy sauce
- 2 tbsp tamarind paste
- 1 tsp caster sugar
- 1 limequartered to serve
- 2 eggsfried (we used Clarence Court Burford Browns)
- a handful roasted peanutschopped
Nutrition: per serving
- kcal415low
- fat13.6g
- saturates2.5g
- carbs36.1g
- sugars24.4g
- fibre23.5g
- protein25.4ghigh
- salt2.5g
Method
step 1
Put the chopped broccoli stalk into a food processor and pulse until it is finely chopped like grains of rice. Tip out into a bowl and then repeat with the broccoli florets.
step 2
Put the shallots, garlic, ginger and lemongrass in the food processor and pulse until finely chopped.
step 3
Heat the sesame oil in a non-stick frying pan and fry the shallot mixture until lightly golden. Tip in the broccoli rice with 2 tbsp of water, ¾ of the chilli and all of the pepper, and fry for 5 minutes until the broccoli is cooked through and beginning to caramelise. Add in the carrot and mangetout.
step 4
Mix together the soy, tamarind, sugar and the juice of two of the lime quarters, then tip this into the pan with a little seasoning. Cook for 5 minutes until the sauce is coating everything. Divide between two plates and top with the fried eggs, chopped peanuts, remaining chilli and the extra lime wedges for squeezing over.
