Fried rice with purple sprouting broccoli & chilli

Name: Fried rice with purple sprouting broccoli & chilli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp light soy sauce; 5 tbsp rapeseed oil; 1 medium onion, thinly sliced; 230 g pack purple sprouting broccoli, sliced lengthways; 250 g pouches cooked wholegrain rice; 3 salad onions, thinly sliced; 200 g baby leaf greens, stalks removed, thinly sliced; 4 eggs; 28 g pack coriander, leaves roughly chopped; 60 g roasted peanuts, roughly chopped; 2 tbsp Cooks' Ingredients Crispy Fried Onions; 1 lime, cut into wedges; 1 raw kimchi, to serve (optional)

This dish makes a great midweek dinner but could also be a weekend brunch.

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins

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Ingredients

2 tbsp light soy sauce
5 tbsp rapeseed oil
1 medium onion, thinly sliced
230g pack purple sprouting broccoli, sliced lengthways
2 x 250g pouches cooked wholegrain rice
3 salad onions, thinly sliced
200g baby leaf greens, stalks removed, thinly sliced
4 eggs
½ x 28g pack coriander, leaves roughly chopped
60g roasted peanuts, roughly chopped
2 tbsp Cooks' Ingredients Crispy Fried Onions
1 lime, cut into wedges
1 raw kimchi, to serve (optional)

For the chilli paste

30g fresh root ginger, roughly chopped
3 garlic cloves
½ x 28g pack coriander, leaves and stalks roughly chopped
2 red chillies, roughly chopped
1 tbsp rapeseed oil

Method

Put all the chilli paste ingredients in a food processor and blend to a paste; season. Transfer to a small bowl and set aside. Put the light soy sauce in a bowl with 70ml water – this is your ‘wok water’. Set aside.
Heat 1 tbsp oil in a wok (or large frying pan) and fry the onion over a medium heat until browned (about 10 minutes). Transfer to a large bowl. Wipe out the pan, then add 1 tbsp oil and fry the broccoli for 10-12 minutes, adding a splash of the wok water 2 minutes before the end of the cooking time. Transfer to the bowl with the onion.
Add 1 tbsp oil to the wok or frying pan and stir-fry ½ the rice over a high heat with ½ the chilli paste for 3-4 minutes. Tip the rice over the broccoli and onion in the bowl. Add the remaining wok water to the pan and allow it to reduce by ½ (1-2 minutes). Pour this over the rice, broccoli and onion. Cover the bowl with a piece of foil to keep it warm. Repeat with the remaining batch of rice, adding the salad onions and sliced greens for the last couple of minutes, until wilted. Tip into the bowl and toss everything through to combine.
Wipe out the pan, then add the remaining 1 tbsp oil and fry the eggs for 3-4 minutes, until cooked to your liking. Meanwhile, transfer the fried rice, onions and broccoli to 4 warm bowls and scatter over the coriander, peanuts and crispy fried onions. Top with the fried eggs and serve with the lime wedges and some raw kimchi, if liked.