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Tenderstem broccoli fried rice with katsu chicken recipe

11 ratings

This fried rice recipe packs a sweet 'n' savoury punch, thanks to fruity katsu sauce and umami soy sauce. Tenderstem broccoli adds a nutritious, leafy crunch to this Asian-inspired dish See method

Serves 4
35 mins
525 calories / serving
Dairy-free

Ingredients

270g pack breaded chicken goujons
2 tbsp vegetable oil
330g pack Tenderstem broccoli, finely sliced
100g bunch spring onions, roughly chopped
2 carrots, peeled into ribbons
2 red chillies, deseeded and finely sliced
2 tsp rice wine vinegar
2 limes, 1 juiced, 1 cut into wedges
2 x 250g pouches microwaveable basmati rice
30g fresh ginger, finely grated
2 garlic cloves, crushed
2 tsp reduced-salt soy sauce
340g jar katsu curry sauce

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2200kj
525kcal 26%
Fat
24g 34%
Saturates
4g 19%
Sugars
10g 11%
Salt
1.2g 20%

of the reference intake
Carbohydrate 58g Protein 17g Fibre 7.1g

Method

Preheat the oven to gas 7, 220°C, fan 200°C and cook the chicken to pack instructions.
Meanwhile, heat 1 tsp oil in a large frying pan on a medium-high heat. Add the broccoli and spring onions and cook for 5 mins, stirring occasionally, until golden. Transfer to a bowl and set aside.
Toss the carrot ribbons, chillies, vinegar and lime juice together in a bowl; set aside.
Add the rice to the frying pan and cook 2-3 mins until piping hot. Move to one side of the pan, then drizzle the remaining oil into the other side. Fry the ginger and garlic for 1 min, then toss with the rice. Pour in the soy sauce and return the broccoli and spring onions to the pan, then heat the curry sauce to pack instructions.
Divide the rice between plates, top with the chicken, then pour over the curry sauce. Serve with the carrot salad and lime wedges.

See more Fried rice recipes