1/2 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.
