Packed with protein and low in calories, this speedy broccoli rice dish is full of exciting texture and flavour, with punchy chilli, zingy lime, crunchy veg and peanuts
Ingreadient
- a large head broccoli, stalk chopped and cut into florets
- 2 long shallots, chopped
- 3 cloves garlic, chopped
- a thumb-sized piece ginger, chopped
- 1 stick lemongrass, thinly sliced
- 2 tsp toasted sesame oil
- 1 red chilli, finely sliced
- 1 red pepper, finely sliced
- 1 carrot, peeled into ribbons
- a handful mangetout, halved
- 2 tbsp soy sauce
- 2 tbsp tamarind paste
- 1 tsp caster sugar
- 1 lime, quartered to serve
- 2 eggs, fried (we used Clarence Court Burford Browns)
- a handful roasted peanuts, chopped
Direction
- 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, ¾ 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.
