BROCCOLI & PRAWN FRIED RICE

SERVES 4 PREP + COOK 30 MINS

¹⁄ cup (80ml) reduced-salt soy sauce 2 tbsp lime juice 1 tbsp finely grated fresh ginger 1 fresh long red chilli, sliced thinly 1 clove garlic, crushed 500g large uncooked prawns 1 tbsp coconut oil 2 free-range eggs, beaten lightly 500g broccoli, cut into florets, stems chopped 4 green onions, sliced thinly 1 medium carrot (120g), grated coarsely ½ cup (75g) roasted cashews, chopped coarsely ¹⁄ cup fresh coriander leaves lime cheeks, to serve sauce, lime juice, ginger, chilli and garlic in a medium bowl. Peel and devein prawns, leaving tails intact. Add prawns to bowl. Toss to combine in soy mixture.

2 Heat 1 tsp of the coconut oil in a wok over high heat. Pour egg into wok. Cook, tilting wok, until almost set. Remove omelette from wok, roll tightly, slice thinly.

3 Place broccoli in a food processor. Pulse until finely chopped and it resembles rice.

4 Heat remaining coconut oil in wok over high heat. Add green onion and carrot, stir-fry 5 mins or until tender. Add prawn mixture, stir-fry 5 mins or until just cooked. Add broccoli and remaining soy sauce. Stir-fry 2 mins.

5 Top fried rice with cashews, coriander and omelette. Serve with lime cheeks. Whisk ¼ cup (60ml) of the soy