Gingery broccoli-fry with cashews

Try our gingery broccoli-fry for a healthy veggie dinner. It’s a bit like fried rice but with antioxidant-rich broccoli instead

  • Prep:15 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 388
  • fat 21g
  • saturates 4g
  • carbs 22g
  • sugars 0g
  • fibre 13g
  • protein 20g
  • salt 1g


  • 320g head of broccoli, stalks and florets separated
  • 40g cashews, roughly chopped
  • 1 tbsp sesame oil
  • 15g ginger, finely sliced
  • 1 small red onion, finely chopped
  • 1 red pepper, deseeded and cut into thin strips
  • 1 large carrot (160g), cut into thin strips
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, deseeded and finely chopped, plus extra sliced, to serve
  • 1 tbsp tamari
  • 1 lime, juiced and zested
  • 7g chopped coriander, plus extra to serve
  • 2 eggs, beaten


  1. Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to achieve a rice-like texture.

  2. Lightly toast the cashews in a wok or frying pan, then tip onto a plate and set aside. Heat the oil in a pan over a high heat and add the ginger, onion, pepper, carrot, garlic and chilli. Stir-fry for 2-3 mins until starting to brown, then put a lid on and cook for another 2 mins.

  3. Add the broccoli and 3 tbsp water and stir-fry for 3 mins until all the veg is tender. Pour in the tamari, lime juice and zest and coriander, stir well, then pour in the eggs and stir-fry very briefly to just set. Serve with the cashews, extra coriander and extra sliced chilli scattered over, if you like.

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