A great lunch dish or side dish for an Asian menu. The onions provide extra flavour in the rice and the broccoli finishes it nicely. This dish assumes you have cooked rice. It is worth making a larger batch when cooking rice and keeping leftovers in the fridge or freezer. To heat, place in a bowl with a loose lid on it (or a sandwich bag). Heat the rice and stir it with a fork. Be careful, the bowl will be very hot.
The picture shows Romanesco broccoli, which looks like a pointy green cauliflower, but regular broccoli is of course fine as well.
- 1 large onion
- 1 tbs sunflower oil
- 150gr cooked rice
- 225gr broccoli in florets
- 1 tbs oyster sauce
- 1 tsp soy sauce
Serves 1 as part of the Budget Challenge
Peel the onion and cut it in half. Chop one half finely and the other half in rough chunks. Set the rough chunks aside for now.
Heat a teaspoon of oil in a frying pan. Sweat the finely chopped onions. Add another teaspoon of oil and heat well before adding the cooked rice. Bake thorougly for a couple of minutes, to both heat the rice and make part of it a little crisp.
Meanwhile, heat the remaining teaspoon of oil in another frying pan. Add the broccoli and fry until the florets are tinged with brown. Then add the onion chunks and bake until brown.
Stir the oyster sauce and soy sauce together with two tablespoons of water. Add this mixture to the broccoli and simmer until thickened.
Serve the broccoli with the rice.