Method

Prep time: 10 mins
Cooking time: 15 mins
Serves 2

1. In a small saucepan, bring 2 cups of water to the boil. Add the egg and cook for 4 minutes. Discard the water and allow the egg to cool, then peel and slice.

2. Microwave the rice pouch according to package instructions.

3. Heat the oil over high heat in a large non-stick wok. Add garlic, ginger and chicken and stir-fry for 3 minutes. Add cabbage, carrot, white shallot and rice and cook for a further 2 minutes. (If the rice is a little dry, you can add a few tablespoons of water to help the vegetables cook.) Drizzle in soy sauce, kecap manis and bean shoots; mix well.

4. Divide fried rice between 2 bowls. Top with sliced egg and remaining green spring onions.

Nutrition information per serve: 473 calories (1986 kilojoules); 39g protein; 12g fat (2g saturated fat); 51g total carbohydrates (8g sugars); 8g dietary fibre; 711mg sodium.