1. Place rice and tea bags in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove tea bags and stir carefully with a fork.

2. Roughly chop cabbage and slice capsicum. Cut spring onions into 4cm lengths (reserve tops for garnishing). Peel and grate ginger to yield 1/2 tbsp.

3. Heat a large frypan over medium-high heat with 1 tbsp sesame oil. Cook vegetables with ginger, tossing for 3-4 minutes, or until tender. Remove from pan.

4. Coat salmon with 1 tbsp soy sauce and 1 tbsp sesame oil. Cook in pan for 3-4 minutes on each side, or until cooked through.

5. Divide rice, vegetables and salmon between plates. Garnish with sliced spring onions and snow pea sprouts to serve.

Notes:
No Fish option - replacement is chicken breast fillet 
Cut fillets in half lengthways. Increase cooking time to 10 minutes, or until cooked through.

basmati rice 300g
green tea 2 bags

baby wombok cabbage 1/2
red capsicum 1
spring onions 1/2 bunch
ginger 30g

salmon fillets 2 packets
snow pea sprouts 1/2 punnet

From your pantry:
sesame oil (for cooking), soy sauce