35 mins active prep time, 6 servings
Ingredients (included in delivery)
- 500g chicken thigh fillets, trimmed, sliced
- 250g prawn cutlets
- 200g green beans
- 1 carrot, finely sliced
- 3 spring onion, trimmed, 3cm pieces
- 2 garlic cloves, sliced
- 1 red chilli, seeded, sliced
- 1 cup wombok, finely shredded
- 100g bean shoots
- 4 eggs, fried
- Coriander leaves to serve
- 2 tbsp kecap manis (sweet soy sauce)
Ingredients (pantry items)
- 500g cooked rice
- 1/3 cup oil
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Cooked rice, oil, kecap manis (sweet soy sauce)
1. Cook rice
In a medium saucepan, cook rice following packet instructions. Fluff with a fork and place on an oven tray. Cool to room temperature. Cover and chill until cold.
2. Cook meats
In a wok or large frying pan, heat oil on high, swirling to coat surface. Stir-fry sliced chicken thigh 4-5 minutes until cooked through. Add prawns and cook 1-2 minutes until they change colour.
3. Combine ingredients
Add beans, carrot, onion, garlic and chilli. Stir-fry 1-2 minutes. Mix in rice, wombok and kecap manis. Stir fry 2-3 minutes until rice is heated through and wombok is wilted.
4. Add bean shoots and begin to serve
Toss bean shoots through. Divide mixture between serving bowls.
5. Top with egg and coriander
Fry 1 egg per person. Top with fried egg and coriander.