BROCCOLI FRIED RICE WITH STIR FRY VEGETABLES

SERVES 6

KEEP ON TRACK per serving

FAT 9G CARBS 20G PROTEIN 11G

FOR THE SAUCE juice of 1 orange 2 garlic cloves, minced 6cm ginger, peeled and finely grated 1 chilli, finely chopped 3 tbsp soy sauce

FOR THE STIR FRY VEGETABLES 2 tbsp olive oil ¼ purple cabbage, shredded 80g pumpkin, peeled and sliced into thin strips 3 large baby marrows, sliced into thin strips 100g fine green beans 50g sugar snap peas

BROCCOLI EGG FRIED RICE 1 large head of broccoli 2 tsp olive oil 3 spring onions, sliced 3 eggs, lightly beaten pinch of salt

2 tbsp toasted sesame seeds, to serve fresh chilli, thinly sliced, to serve 3 spring onions, sliced, to serve

1. For the sauce: Combine all the ingredients in a small bowl and set aside. 2. For the stir fry vegetables: Heat a large frying pan or wok over medium heat. Add the olive oil and fry cabbage and pumpkin first until softened, before adding the rest of the vegetables in batches. Add the stir fry sauce and mix through the vegetables. Remove the pan from the heat until needed. 3. For the broccoli egg fried rice: Break the broccoli into florets and pulse in a food processor until it resembles breadcrumbs. Heat the oil in a large frying pan, add the broccoli rice. Stir fry for 2–3 minutes and add the onions and eggs, season lightly with salt and fry further until all the eggs are incorporated. 4. Quickly heat up the stir fry vegetables again over high heat. Serve the broccoli rice topped with the stir fry vegetables. Sprinkle the toasted sesame

seeds, chilli and onions over just before serving.