Spicy Wok Fried Rice
This spicy wok fried rice covers about three-quarters of the daily vitamin C requirement and provides roughly half of the daily iron needed for blood formation.
Ingredients
- 200 g jasmine rice
- Salt
- 1 Garlic clove
- 20 g ginger (1 piece)
- 1 stalk lemongrass
- 300 g broccoli
- 3 spring onions
- 2 tbsp Rapeseed oil
- 3 tbsp classic vegetable broth
- 3 eggs
- 1 tbsp dark soy sauce
- 1 tbsp Thai fish sauce
- 1 tsp palm sugar (or cane sugar)
- Pepper
- 0.5 lime
Instructions
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1.
Cook the rice according to package instructions in salted water.
-
2.
Meanwhile, peel and finely dice the garlic clove and ginger.
-
3.
Trim, wash, and slice the lower thickened part of the lemongrass into thin rounds.
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4.
Wash and trim the broccoli; cut off the stem, peel it, and cube it. Break the remaining broccoli into small florets.
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5.
Trim, wash, and cut the spring onions diagonally into about 3 cm long pieces.
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6.
Drain the rice in a sieve and set aside.
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7.
Heat oil in a wok. Add garlic, ginger, lemongrass, spring onions, and broccoli; stir-fry over medium heat for 5 minutes. Stir in the broth and let it evaporate almost completely over high heat.
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8.
Whisk the eggs in a small bowl with soy sauce, fish sauce, sugar, and a pinch of pepper.
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9.
Add the rice to the vegetables and stir briefly. Pour in the egg mixture and cook over medium heat, stirring, for 3-4 minutes until set. Season with salt and pepper. Slice the lime into wedges and serve alongside.
