Broccoli & Egg Stir Fry with Lime

Preheat the oven to 200°C fan bake. Bring a small pan of salted water to the boil. Cut the broccoli into small florets. Peel and finely slice the broccoli stalk, ginger and garlic. Deseed and finely slice the capsicum. Trim and slice the spring onions, keeping the white and green parts separate.

Toss the capsicum and broccoli florets with 1½ tablespoons of oil in a roasting tray. Season and roast for 20 minutes until charred.

Cook the rice in the boiling water for 8 to 10 minutes until tender. Drain and spread on a plate to cool. Peel the carrots, halve lengthways and finely slice at an angle.

Mix the lime juice with half the soy sauce. In a separate bowl, crack in the egg and mix with the remaining soy sauce. Drizzle honey over the roasting vegetables and roast for a further 5 minutes. Remove.

Toast the peanuts in a dry frying pan, then tip onto a board. Heat 2 tablespoons of oil in the hot pan over high heat. Add the green spring onion tops and rice and stir-fry until hot. Pour the egg into one side of the pan, lightly scramble, then fold into the rice. Season and tip onto a plate.

Wipe the pan and return to heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes. Add the garlic, ginger and white spring onion parts and cook for 1 minute.

Add the lime and soy mixture and toss well. Add a splash of water if needed. Season. Roughly chop the peanuts and scatter over. Serve with the eggy rice on the side.