1 Cup White Basmati Rice
2 cup Water
2 cm Ginger, Fresh
200 g Broccoli
Coconut flakes 1/4 CUP
4 Tbsp Olive oil (Not Inc)
2 Tbsp Lime Juice
1 tsp curry powder
1 tsp Mustard Seeds
1/4 tsp chile flakes
Rinse your rice till the water runs clear. Add your rice and the water to a sauce pan. Bring to a boil over high heat, then turn the
heat down to low and cover tightly. Cook for 12 minutes then turn off the heat. Using a clean dishcloth, quickly take the lid off,
place the dishcloth over top, and seal with your lid. Leave for 10 minutes. This will help absorb excess moisture and make your rice
fluffy like a bunny's tail.
While your rice is cooking cut your broccoli up into bite sized pieces. You can eat the stem so just chop them up a bit smaller and
cook alongside your florets. Mince your ginger and medium dice your onion.
Heat your olive oil up in a large frying pan. Add your ginger and onions and cook for 2-3 minutes. Add the broccoli and continue
cooking for 5-6 minutes. Add the lime juice spice mix and your coconut flakes and cook for another 5 minutes. Broccoli should be tender and turning crispy. Take off heat.
Fluff you rice with a fork and spoon into a bowl or on a plate. Top with your broccoli coconut lime stir fry and go to town!