Thai-style broccoli fried rice

25 MINUTES | SERVES 2 | EASY | V LC

broccoli a large head, stalk chopped and cut into florets

shallots 2 long, chopped

garlic 3 cloves, chopped

ginger a thumb-sized piece, chopped

lemongrass 1 stick, thinly sliced

toasted sesame oil 2 tsp

red chilli 1, thinly sliced

red pepper 1, thinly sliced

carrot 1, peeled into ribbons

mangetout a handful, halved

soy sauce 2 tbsp

tamarind paste 2 tbsp

caster sugar 1 tsp

lime 1, quartered to serve

eggs 2, fried (we used Clarence Court Burford Browns)

roasted peanuts a handful, chopped

• 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.

• Put the shallots, garlic, ginger and lemongrass in the food processor and pulse until finely chopped.

• 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, ae 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.

• 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.

PER SERVING 415 KCALS | FAT 13.6G

SATURATES 2.5G | CARBS 36.1G | SUGARS 24.4G

FIBRE 23.5G | PROTEIN 25.4G | SALT 2.5G