BROCCOLI AND EGG FRIED RICE

Red rice’s hue won’t just make your dish an Instagram hit – it also signifies the presence of anthocyanin, an antioxidant that counteracts free radicals and bolsters heart health. Double win

INGREDIENTS

250g red rice

• 4 tbsp sesame oil

• knob of fresh ginger, peeled and sliced

• 4 garlic cloves, sliced

• 1 red chilli, sliced

• 1 onion, sliced

• 1 lemongrass stem, sliced

• 2 eggs

• 200g long-stem broccoli, trimmed

• 1 sweet potato, peeled and cut into thin strips

• 3 spring onions, sliced

• 4 tbsp soya sauce

• 50g peanuts

• 1 lime, optional

METHOD

1 | Cook the red rice according to the packet’s instructions, then whack it straight in the fridge to cool.

2 | Heat a wok on the hob, add half of the sesame oil, then fry the ginger, garlic, chilli, onion and lemongrass. When the mixture is soft and seriously aromatic, remove and set aside.

3 | Heat the rest of the sesame oil in the wok and crack in the eggs. Break them up

with your spoon and fry, then remove.

4 | In the same wok, fry the broccoli and sweet potato strips for a couple of mins.

5 | Add the rice, along with the ginger and garlic mixture and the spring onions, followed by the soya sauce, peanuts and eggs. Mix together and cook until ever so slightly crispy. For a citrus kick, squeeze on some lime juice – and devour.