Coconut Fried Rice with Purple Sprouting Broccoli
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Total: 30 mins
Tasting notes:
This recipe is a:
See this week's box.
Ingredients you'll need
  • 150g white basmati rice
  • A handful of thyme
  • 1 vegetable stock cube
  • 200ml coocnut milk
  • 190g marinated tofu
  • A bunch of spring onions
  • 200g purple sprouting broccoli
  • 250g cherry vine tomatoes
  • 6 curry leaves
  • A pinch of 2 dried chilli flakes
From your kitchen
  • Sea salt
  • 200ml boiling water
  • 1 tbsp olive, sunflower or coconut oil
You'll need
  • Small pan with lid
  • Measuring jug
  • Deep frying pan or wok
Step by step this way
  • 1.

    Fill a kettle and boil it. Rinse the rice under cold water, then tip it into a small pan. Drop in the thyme sprigs and add a pinch of salt. Pour in the tin of coconut milk and top up the pan with 200ml boiling water. Cover the pan with a lid, bring to the boil and then turn the heat right down. Very gently simmer for 8 mins till the rice has absorbed all the liquid. Take off the heat and set aside in the pan for a few mins to steam.

  • 2.

    While the rice cooks, drain the tofu and slice it into bite-size pieces. Trim the roots and dry tips off the spring onions. Chop the spring onions into 1-2cm-long chunks. Trim the dry ends off the purple sprouting broccoli (no need to remove the leaves), then chop the stems into bite-size chunks.

  • 3.

    Put a deep frying pan or wok on a high heat and add 1/2 tbsp oil. Add the tofu and fry for 5 mins, turning once or twice, till the tofu is golden brown.

  • 4.

    Lift the golden tofu out of the pan and set aside on a plate. Add another 1/2 tbsp oil to the pan and add the spring onions and purple sprouting broccoli. Fry for 3-4 mins, stirring often, till the veg have started to brown.

  • 5.

    While the veg fry, halve the cherry tomatoes. When the broccoli and spring onions have browned, add the cherry tomatoes, curry leaves and a pinch of dried chilli flakes (these are SPICY, so use as many or as few as you prefer) and stir fry for 2-3 mins till the tomatoes have started to soften.

  • 6.

    Return the tofu to the pan, then add the rice (discarding the thyme sprigs if you spot them). Stir fry for 1-2 mins till everything is well mixed.

  • 7.

    Scoop the rice, tofu and veg into 2 warm bowls and serve straight away.

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