250 g (8 oz) tenderstem broccoli, trimmed and cut into 7 cm (3 inch) lengths
3 tablespoons vegetable oil
1 large red onion, sliced
1 bunch of spring onions, trimmed and roughly chopped
250 g (8 oz) cooked peeled prawns
finely grated rind and juice of 1 lemon
3 tablespoons light soy sauce
Bring a saucepan of lightly salted water to the boil and cook the rice for 10 minutes. Add the broccoli to the pan and cook with the rice for a further 5 minutes until both are tender. Drain well and keep warm.
Meanwhile, heat the oil in a large, heavy-based frying pan or wok and cook the onion over a medium-high heat, stirring frequently, for 5 minutes until softened. Add the spring onions and prawns and stir-fry for 4 minutes.
Add the lemon rind and juice and soy sauce to the pan and stir well, then add the drained rice and broccoli and stir-fry for 1 minute until all the ingredients are piping hot and well mixed. Serve immediately.