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. Slice spring onions and green beans. Dice capsicum.

3. Heat a frypan over medium-high heat with 1 tbsp oil. Crack in eggs and lightly scramble. Cook for 2-3 minutes, or until just set. Remove from pan.

4. Add 1 tbsp oil to pan. Toss in vegetables to cook for 3-4 minutes, or until tender. Add cooked rice, eggs and 1-2 tbsp soy sauce. Toss until combined, season with pepper and remove from heat.

5. Coat salmon with crushed garlic, 1/2 tbsp oil, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce, lime zest and half the juice (wedge remaining). Cook in pan over medium heat for 3-4 minutes on each side, or until cooked through.

6. Divide rice and salmon between plates. Top with chopped coriander, sprouts and lime wedges to serve.

Notes:
Season the rice to taste with soy sauce.

No Fish option - replacement is chicken tenderloins
.
Increase cooking time to 10 minutes, or until cooked through.

brown rice 300g

spring onions 1/3 bunch
green beans 1/2 punnet (125g)
red capsicum 1

eggs 2

salmon fillets 2 packets
garlic 2 cloves

lime 1
coriander 1/2 packet

broccoli sprouts 1/2 punnet

From your pantry:
oil (for cooking),pepper, sweet chilli sauce, soy sauce