BROCCOLI AND PRAWN FRIED RICE
PREP AND COOK TIME 30 MINS | SERVES 4
5 tbsp reduced salt soy sauce
2 tbsp lime juice
1 tbsp finely grated fresh ginger
1 fresh long red chilli, thinly sliced
1 clove garlic, crushed 500g large prawns, cleaned, deveined, leaving the tail intact 1 tbsp coconut oil 2 eggs, lightly beaten 500g broccoli, cut into florets, stems chopped 4 stalks spring onions, thinly sliced
120g carrot, coarsely grated
75g roasted cashews, coarsely chopped 1/4 cup fresh coriander
Lime cheeks, to serve
Whisk 4 tbsp soy sauce, lime juice, ginger, chilli and garlic in a medium bowl. Add prawns and mix well. Heat 1 tsp coconut oil in a wok over high heat.
Add green onion and carrot; stir-fry for 5 mins or until tender. Add prawn mixture; stir-fry for 5 mins or until just cooked.
Add broccoli and extra soy sauce; stir-fry for 2 mins. Pack fried rice topped with cashews, coriander, omelette and lime cheeks.