Serves 2
Ingredients
200g Tenderstem® broccoli
100g portobello mushrooms, sliced
2 Tbsps olive oil, divided
1 clove garlic, minced
½ tsp smoked paprika
Salt, to taste
1 ½ cups cooked brown rice
2 tsps chili paste, or to taste
1 tsp gluten-free tamari soy sauce
2 spring onions, thinly sliced
Woolworths onion chilli crunch, to garnish (optional)
Method
- Fill a pot ¼ of the way up with water, secure the lid, and bring the water to a boil over medium-high heat.
- Arrange the Tenderstem® broccoli in a steamer basket. Drop the steamer basket into the pot, secure the lid, and steam for 10 minutes.
- Once the time is up, carefully remove steamer basket from the pot and set aside.
- Heat a large pan over medium-high heat and add half of the oil to the pan.
- Add the garlic, smoked paprika, and a pinch of salt to the pan and stir until fragrant, about 10-20 seconds. Don’t let the garlic burn.
- Add the rice to the skillet and stir, breaking up the clumps with your spatula.
- Add the chilli paste and soy sauce, keep stirring until the rice stops sticking together and is slightly browned.
- Add the steamed Tenderstem® broccoli to the pan and toss to combine.
- Check the seasoning and adjust if necessary.
- To serve, divide the fried rice between two bowls and garnish with spring onions and a drizzle of the onion chilli crunch (if using).
