Ingredients
- 450 g packet microwave brown rice
- 1½ tablespoons reduced salt soy sauce
- 1 tablespoon no added salt tomato paste
- 1 tablespoon Thai chilli jam
- 1 tablespoon sunflower oil
- 400 g chicken breast mince
- 2 cloves garlic, crushed
- 2 teaspoons finely grated fresh ginger
- 400 g fresh vegetable stir-fry mix
- 1 bunch bok choy, coarsely shredded
- 4 eggs
- 2 green shallots, thinly sliced
- 1 red chilli, thinly sliced
Method
Step 1
Heat rice in microwave oven following packet directions. Transfer to a large bowl. Set aside.
Step 2
Combine reduced salt soy sauce, tomato paste and chilli jam in a small bowl.
Step 3
Heat half the oil in a large non-stick wok over high heat. Add chicken, garlic and ginger. Stir-fry for about 4 minutes, breaking up mince, until it is no longer pink. Add vegetable mix and ¼ cup water, stir-fry for a further 2 minutes or until vegetables are just tender.
Step 4
Add boy choy and sauce mixture. Stir-fry to combine. Remove from heat. Cover to keep warm.
Step 5
Heat remaining oil in a large non-stick frying pan over medium heat. Crack eggs, one at a time, into pan. Cook for about 3 minutes, or cooked to your liking.
Step 6
Serve eggs over rice. Sprinkle with shallots and chilli.
Tips
- Packaged fresh vegetable stir-fry mixes are available from the fresh food section in major supermarkets. If preferred, use a frozen stir-fry mix or 400 g mixed chopped fresh vegetables of your choice eg cabbage, carrot and capsicum.
- For a fresh side, serve with sliced fresh cucumber and tomato wedges.
- Check labels on Thai chilli jam and choose the brand lowest in sodium.
- Microwave rice can be replaced with 3 cups cooked brown rice.
