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Ingredients
  • 1½ tbsp cold-pressed rapeseed oil
  • 1 garlic clove, sliced
  • 1 thumb-size piece ginger, grated
  • 200g Tenderstem broccoli, chopped
  • 4 spring onions, thinly sliced
  • 50g kimchi (we used Biona)
  • 200g pouch wholegrain rice
  • 2 carrots, cut into ribbons using a peeler
  • 2 eggs
  • 1 lime, ½ juiced, ½ as a wedge, to serve
  • handful coriander
  • hot sauce, to serve (optional)
Steps
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