- 2 small brown onions
- 1 small head/200 grams broccoli
- 1/2 cup jasmine rice, cooked and cooled
- 1/3 cup toasted cashews
- Sunflower oil, to cook
- 2 tbsps tamari
- 1 tbsp water
- 1 tsp brown rice syrup
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp red miso paste
- 1/2 tsp red chilli flakes
- 1/2 tsp grated ginger
- Start off by preparing the sauce. In a jar or bowl whisk together all of the ingredients until fully combined. Set aside.
- Peel and halve the onions, then thinly slice. Chop the broccoli into tall thin florets, cutting any remaining stem into thin strips.
- Heat a generous splash of sunflower oil in a wok over a medium-high heat. When the oil is good and hot, throw the onion in. Cook the onion for some 6 – 8 minutes, or until they are softened (toss regularly or stir with a wooden spoon/spatula). Add the broccoli and continue to cook, tossing regularly, for another 4 – 5 minutes. At this point throw in the cooled rice and half of the sauce (if the rice is clumping simply break it apart with your spoon). Toss continually to ensure the rice doesn’t stick and the sauce is evenly distributed. As soon as the rice is heated through and there is no sauce pooling at the bottom of the wok, which shouldn’t take more than 4 or 5 minutes, remove from the heat. Have a taste and if you feel it needs it, stir through more of the sauce.
- Divide between two bowls, top with the cashews, and eat immediately.
Source: Highgate Hill Kitchen
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