Vegetarian 
30 Min
pretty easy 
4 People
A delicious fried rice dish with all your daily greens along with a big hit of protein and fibre, packed with Asian flavours. This popular Indonesian dish will have you booking a flight to Bali in no time.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Dice carrots. Slice spring onions (reserve tops for garnish) and sugar snap peas. Slice Asian greens. Keep separate.
3. Peel and grate ginger and crush garlic into a bowl. Combine with 1/2 tbsp curry powder, 3 tbsp soy sauce, 1/2 tbsp honey and 1 tbsp oil.
4. Heat a frypan over medium-high heat with 1 tbsp oil. Crack eggs into pan and cook to your liking. Remove to a plate and keep pan over heat.
5. Add 1 tbsp oil to pan along with carrots and spring onions. Cook for 2-3 minutes, or until tender. Add sugar snaps, Asian greens and bean shoots. Cook, tossing, for 1 minute. Add cooked rice and sauce to pan. Toss through until well combined. Season well with pepper.
6. Divide rice between plates. Top with an egg and garnish with reserved spring onion tops.
Notes:
The eggs can also be scrambled into the rice if preferred.
2. Dice carrots. Slice spring onions (reserve tops for garnish) and sugar snap peas. Slice Asian greens. Keep separate.
3. Peel and grate ginger and crush garlic into a bowl. Combine with 1/2 tbsp curry powder, 3 tbsp soy sauce, 1/2 tbsp honey and 1 tbsp oil.
4. Heat a frypan over medium-high heat with 1 tbsp oil. Crack eggs into pan and cook to your liking. Remove to a plate and keep pan over heat.
5. Add 1 tbsp oil to pan along with carrots and spring onions. Cook for 2-3 minutes, or until tender. Add sugar snaps, Asian greens and bean shoots. Cook, tossing, for 1 minute. Add cooked rice and sauce to pan. Toss through until well combined. Season well with pepper.
6. Divide rice between plates. Top with an egg and garnish with reserved spring onion tops.
Notes:
The eggs can also be scrambled into the rice if preferred.
brown rice 300g
carrots 2
spring onions 1/3 bunch
Sugar snap peas 1/2 punnet (125g)
asian greens 1 bunch
ginger 40g
Garlic 2 cloves
eggs 6-pack
bean shoots 1 bag (250g)
From your pantry:
oil (for cooking), pepper, curry powder, soy sauce (or tamari), honey
carrots 2
spring onions 1/3 bunch
Sugar snap peas 1/2 punnet (125g)
asian greens 1 bunch
ginger 40g
Garlic 2 cloves
eggs 6-pack
bean shoots 1 bag (250g)
From your pantry:
oil (for cooking), pepper, curry powder, soy sauce (or tamari), honey
