Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.