Brown fried rice

Ingredients

• Egg

  Whole, fresh eggs

  50g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  1 tsp or 2g

• Cabbage

  Raw

  ½ cup, shredded or 35g

• Carrots

  Raw

  1 medium or 61g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  300g

• Soy sauce

  Made from hydrolyzed vegetable protein

  3 tsp or 18g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Beansprouts

  Sainsbury's

  100g

• Chicken breast

  Broilers or fryers, meat only, raw

  250g

• Brown rice

  Long-grain, cooked

  1 cup or 195g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. 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.
3. Microwave the rice pouch according to package instructions.
4. 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.
5. Divide fried rice between 2 bowls. Top with sliced egg and remaining green shallots.

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