Toasted Coconut Fried Rice

Pour the coconut milk into a frying pan and place onto medium-high heat. Cook the coconut milk, stirring occasionally until the coconut splits and the solids are golden.

Meanwhile, trim and chop the Tenderstem stems into 1cm chunks, leaving the tops whole. Trim and thinly slice the chilli and spring onions, separating the greens from the whites. Grate the ginger and garlic.

Once the coconut milk has split, stir the spring onion whites, garlic and ginger through until fragrant. Stir fry the Tenderstem stems for 1-2 mins, then add a splash of water, the broccoli tops, and cover with a lid, to steam for 2-4 mins, until tender.

Stir the rice and soy sauce through, making sure to break up any clumps. Stir the spinach and ¾ of the remaining spring onions through until wilted. Taste and season with salt and pepper.

Share between bowls, top with the chilli and remaining spring onion.