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

1. Fill a pot ¼ of the way up with water, secure the lid, and bring the water to a boil over medium-high heat.
2. Arrange the Tenderstem® broccoli in a steamer basket. Drop the steamer basket into the pot, secure the lid, and steam for 10 minutes.
3. Once the time is up, carefully remove steamer basket from the pot and set aside.
4. Heat a large pan over medium-high heat and add half of the oil to the pan.
5. 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.
6. Add the rice to the skillet and stir, breaking up the clumps with your spatula.
7. Add the chilli paste and soy sauce, keep stirring until the rice stops sticking together and is slightly browned.
8. Add the steamed Tenderstem® broccoli to the pan and toss to combine.
9. Check the seasoning and adjust if necessary.
10. To serve, divide the fried rice between two bowls and garnish with spring onions and a drizzle of the onion chilli crunch (if using).