| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 1 tablespoon Sesame Oil
- 4 Eggs
- 4 cloves Garlic Cloves crushed
- 2 tablespoons Ginger grated
- 3 Green Onions thinly sliced
- 500 grams Chicken Mince
- 3 cups Brown Rice cooked
- 2 tablespoons Tamari
- 1/4 cup Kecap Manis Sweet Soy Sauce
- 3 cups Bean Sprouts
- 2 Red Chilli thinly sliced
- Coriander Leaves chopped
- Cashew Nuts to serve
Ingredients
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Instructions
- Heat half the oil in a large wok or saucepan over high heat. In batches, crack the eggs into the wok and cook for 2–3 minutes or until cooked to your liking. Set aside and keep warm.
- Heat the remaining oil in the wok, add the garlic, ginger, onion and chicken, and cook, stirring, for 5 minutes or until the chicken is cooked through.
- Add the rice, tamari and kecap manis and cook for a further 4 minutes or until combined.
- Divide the rice mixture between bowls, top with the egg, bean sprouts, chilli, basil, coriander and cashew to serve. Serves 4
Recipe Notes
+ Tamari is a type of soy sauce which is often gluten free. Find it in supermarkets and Asian grocery stores. You could also use soy sauce, if tamari is unavailable.
+ To make 2 cups cooked brown rice, place 1 cup (200g) uncooked brown rice and 1½ cups (375ml) water in a medium saucepan over high heat. Bring to the boil, cover with a tight-fitting lid and reduce heat to low. Cook for 25 minutes or until almost tender. Remove from the heat, and stand, covered, for 10 minutes or until cooked through. Allow to cool slightly before using. + To make 3 cups cooked brown rice, follow the steps above using 1½ cups (300g) uncooked brown rice and 2¼ cups (560ml) water.
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