Thai-style broccoli fried rice

Name: Thai-style broccoli fried rice
Total time: 25 min
Yield: Serves 2
Cuisine: Thai
Ingredients: a large head broccoli stalk chopped and cut into florets; 2 long shallots chopped; 3 cloves garlic chopped; a thumb-sized piece ginger chopped; 1 stick lemongrass thinly sliced; 2 tsp toasted sesame oil; 1 red chilli finely sliced; 1 red pepper finely sliced; 1 carrot peeled into ribbons; a handful mangetout halved; 2 tbsp soy sauce; 2 tbsp tamarind paste; 1 tsp caster sugar; 1 lime quartered to serve; 2 eggs fried (we used Clarence Court Burford Browns); a handful roasted peanuts chopped

Adam Bush

Published: August 4, 2020 at 10:02 AM

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Serves 2

Easy

Total time: 25 mins

A star rating of 4.7 out of 5.3 ratingsRate

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Packed with protein and low in calories, this speedy broccoli rice dish is full of exciting texture and flavour, with punchy chilli, zingy lime, crunchy veg and peanuts

Vegetarian

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Alternatives

Complete the dish

Try our broccoli rice then check out our broccoli stir-fry, broccoli soup and more broccoli recipes. Fore another speedy rice dish, check out our recipe for egg fried rice. Now discover 10 things we love about Thai cuisine.

Ingredients

Nutrition

a large head broccoli

stalk chopped and cut into florets
2 long shallots

chopped
3 cloves garlic

chopped
a thumb-sized piece ginger

chopped
1 stick lemongrass

thinly sliced
2 tsp toasted sesame oil
1 red chilli

finely sliced
1 red pepper

finely sliced
1 carrot

peeled into ribbons
a handful mangetout

halved
2 tbsp soy sauce
2 tbsp tamarind paste
1 tsp caster sugar
1 lime

quartered to serve
2 eggs

fried (we used Clarence Court Burford Browns)
a handful roasted peanuts

chopped

Nutrition: per serving

kcal415

low
fat13.6g
saturates2.5g
carbs36.1g
sugars24.4g
fibre23.5g
protein25.4g

high
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.

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 4.7 out of 5.3 ratings

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