With spring vegies, nuts, cheese and eggs, these delectable dishes will dance on your tongue!
BROCCOLI RICE WITH CHILLI & CRISPY EGG PREP + COOK TIME 30 MINUTES SERVES 4
100g sugar snap peas, trimmed
100g snow peas, trimmed
¼ cup (60ml) peanut oil
1 small red onion (100g), sliced thinly 2 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 fresh long red chillies, sliced thinly 1 cup (80g) bean sprouts
2 teaspoons soy sauce
4 eggs 1 Cut broccoli into florets, then coarsely chop stems. Add broccoli florets and stems to a medium saucepan of boiling water. Boil for 1 minute. Remove broccoli from the water with a slotted spoon.
Place broccoli in a bowl of iced water until cool. Remove from water. Drain on a clean tea towel or paper towel. Repeat with the sugar snap peas and snow peas, cooking snow peas for 30 seconds. Cut snow peas in half diagonally.
2 To make broccoli rice, process broccoli stems and florets in a small food processor until finely chopped and mixture resembles rice grains. Transfer to a medium bowl. 3 Heat 2 tablespoons of the oil in a wok or large frying pan over medium-high heat. Stir-fry onion for 3 minutes or until soft. Add garlic, ginger and chilli. Stir-fry for 1 minute or until fragrant. Add sugar snap peas and snow peas. Stir-fry for 1 minute or until heated through.
4 Add broccoli rice, sprouts and soy sauce to wok. Stir-fry for 1 minute or until well combined. Divide broccoli mixture among bowls or plates.
5 Heat 1 teaspoon of the remaining oil in a wok or frying pan. Cook
1 egg until white is set and edges are just crisp. Place egg on top of broccoli mixture in bowl. Repeat with remaining oil and eggs.