By: Admin

Region: Thai

Dish:Non Vegetarian - Egg

Servings: 2

Time to Prepare: 20 Mins

Ingredients

Broccoli a large head, stalk chopped and cut into florets
Shallots 2 long, chopped
Garlic 3 cloves, chopped
Ginger a thumb-sized piece, chopped
Lemongrass 1 stick, thinly sliced
toasted sesame oil 2 tsp
red chilli 1, finely sliced
red pepper 1, finely sliced
carrot 1, peeled into ribbons
mangetout a handful, halved
soy sauce 2 tbsp
tamarind paste 2 tbsp
caster sugar 1 tsp
lime 1, quartered to serve
eggs 2, fried (we used Clarence Court Burford Browns)
roasted peanuts a handful, chopped

Directions

Step 1

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.

Step 2

Put the shallots, garlic, ginger and lemongrass in the food processor and pulse until finely chopped.

Step 3

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.

Step 4

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.

Comments

Swapping out rice for whizzed up broccoli makes this a great, healthy alternative to fried rice. Packed with protein and low in calories, it's full of exciting texture and flavor, and takes just 20 minutes to make.

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