Place all dressing the ingredients except the olive oil in a blender and process until smooth.
Slowing add the oil with the blender running.
Five minutes before the broccoli is done, start the rice.
Heat a large skillet with 1 tablespoon of olive oil over medium-high. Add rice and cook, stirring occasionally, until grains no longer stick together, about 4-5 minutes. Add in ¼ cup dressing stir to combine.
Turn off the oven and leave the door open to cool a little while you divide the rice between plates and top with roasted broccoli.
Preheat a non-stick skillet over medium-high heat with one tablespoon of olive oil.
If your plates are oven safe, put them in the oven to keep the rice and broccoli warm.
Crack 2 eggs into the hot skillet and cook until whites are set, slightly golden around the edges, and the yolks are still runny, about 3 minutes.
Transfer one fried egg to each prepared plate and sprinkle with chopped cashews, and fresh cilantro leaves. Serve with the leftover dressing, and lime slices. Enjoy!