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1 tsp macadamia oil (or oil of your choice)
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250g pork fillet, thinly sliced (or your choice of protein)
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200g peeled Tassal Raw Aussie Tiger Prawns
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2 garlic cloves, crushed
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1 tsp sambal (chilli oil/sauce)
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2 tsp finely grated fresh ginger
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200g green beans, thinly sliced
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1 bunch broccolini, cut into 3cm lengths
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1 large carrot, peeled, cut into matchsticks
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355g (2 cups) cooked brown rice
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2 tbsp tomato puree
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2 tsp gluten-free salt-reduced soy sauce
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4 Free Range Eggs
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8 (baby cucumbers), sliced diagonally
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200g grape tomatoes, halved
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Fresh coriander leaves, to serve (optional)
Step 1
Heat oil in a large wok or non-stick frying pan over high heat. Stir-fry pork and prawns for 2 minutes or until pork is golden and prawns start to change colour. Add garlic, sambal and ginger. Stir-fry for a minute or until aromatic. Add beans, broccolini and carrot. Stir-fry for 2 minutes or until almost tender. Add rice, tomato puree and soy sauce. Stir-fry for 1-2 minutes or until heated through.
Step 2
Meanwhile, spray a large non-stick frying pan with oil over medium-high heat. Crack eggs into pan. Fry until cooked to your liking.
Step 3
Divide rice mixture, cucumbers and tomato among serving bowls. Top with fried eggs and coriander. Season and serve.
Nutritional information:
Serves 4
Energy: 1638 kj (391cal)
Protein: 38g