Name: Broccoli and cauliflower Peruvian fried rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 sm small cauliflower and broccoli (300gm each), coarsely chopped; 60 ml (¼ cup) vegetable oil; 4 eggs, lightly beaten; 2 garlic cloves, finely chopped; 50 gm ginger, finely chopped; 200 gm snake beans, cut into 5cm pieces; 1 red capsicum, seeds removed, finely chopped; 1½ tbsp light soy sauce and Maggi Seasoning (see note); Lime wedges, for squeezing, plus extra to serve; Toasted sesame seeds, sliced spring onions and chopped coriander, to serve

Ingredients

1 sm small cauliflower and broccoli (300gm each), coarsely chopped

60 ml (¼ cup) vegetable oil

4 eggs, lightly beaten

2 garlic cloves, finely chopped

50 gm ginger, finely chopped

200 gm snake beans, cut into 5cm pieces

1 red capsicum, seeds removed, finely chopped

1½ tbsp light soy sauce and Maggi Seasoning (see note)

Lime wedges, for squeezing, plus extra to serve

Toasted sesame seeds, sliced spring onions and chopped coriander, to serve

Method

1.Process cauliflower and broccoli in batches in a food processor until very finely chopped.

2.Heat half of the oil in a wok or large frying pan over high heat until smoking. Add egg and stir vigorously until dry and broken up (1-2 minutes); transfer to a plate.

3.Add remaining oil to wok with garlic and ginger and stir-fry until fragrant (30 seconds). Add beans with capsicum and stir-fry until starting to become tender (1-2 minutes), then add cauliflower and broccoli with soy sauce; stir-fry until cauliflower and broccoli starts to soften (2-3 minutes). Return egg to pan, season to taste with Maggi Seasoning, white pepper and lime juice.

4.Top with sesame seeds, spring onion and coriander, and serve with tomato salad and extra lime wedges on the side.

Maggi Seasoning is available from Asian grocers and select supermarkets. If unavailable, substitute dark soy sauce.
Notes

Profile Dominic Smith

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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