1 x 250g microwavable brown rice pouch
1 teaspoon sesame oil
1 clove garlic, crushed
1 teaspoon ginger, finely sliced
250g lean chicken breast fillet, sliced finely
1 cup Chinese cabbage, shredded
1 small carrot, cut into matchsticks
3 spring onions, sliced on an angle (separate the white slices from the green slices)
3 teaspoons light soy sauce
2 teaspoons kecap manis (Indonesian thick sweet soy)
1 cup fresh bean shoots
Prep time: 10 mins
Cooking time: 15 mins
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.