Super healthy recipe for almond and veggie stir fry – vegetarian with egg
1 head broccoli – cut off stem & break into florets
4 carrots – peel and slice finely
4 courgettes – cut off ends and slice
1 onion – peel and quarter
2 cloves garlic – crush, peel and chop finely
1 fresh chilli – de-seed and chop finely
1 tbsp fresh ginger – peel and chop finely
4 tbsp flaked almonds
1 cup basmati rice
2 eggs – beat lightly (from your pantry)
2 stalks spring onion – slice finely
2 tbsp fresh coriander – chop coarsely
1 tsp cornstarch
1 tsp sugar
3 tbsp cold tap water
1 tsp sesame oil
3 tbsp soy sauce
vegetable oil, salt and pepper (from your pantry)
Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat until cooked. Drain and run cold water through the rice and set aside to cool.
Place a small pan on high heat and dry toast the almonds until lightly browned – about a minute. Toss often to make sure they don’t burn.
In a small bowl, combine the cornstarch and sugar. Then stir in the water, soy sauce and sesame oil until smooth. Set aside.
Place a pan with a little vegetable oil on medium to high heat. Add the broccoli and stir fry for about 3 minutes. Then add the carrot and onion and stir fry for another 3 minutes. Now add the courgettes, chilli, garlic and ginger and stir fry for another 3 minutes. Reduce the heat to medium and stir in the soy sauce mixture until the sauce thickens – about 2 minutes. Set aside and keep warm.
Place another non-stick pan with a few glugs of vegetable oil on medium to high heat. When the oil is almost smoking, add the rice and stir fry for about 3 to 4 minutes until completely heated through. Add the spring onions and stir fry, turning the rice constantly around the pan, for another 3 minutes. Season well with pepper and then push to one side of the pan. Pour the beaten egg mixture into the other side of the pan and leave for about 10 seconds until it starts to set. Swirl the egg around with a fork to break it up and then toss together with the rice.
To serve, divide the egg-fried rice between the plates and top with a serving of vegetables. Scatter with toasted almonds and chopped coriander.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.