Recipe provided by Bill Granger
210g (1 cup) brown rice
3 tablespoons light flavoured oil
2 teaspoons curry powder
6 spring onions, cut into 4cm-long batons
2 heads pak choy, trimmed and quartered lengthways
200g snowpeas, cut into strips
1 red chilli, halved lengthways and finely chopped
3 large eggs, beaten
3 tablespoons soy sauce
handful coriander leaves
100g (2/3 cup) roasted cashews, chopped
Cook the rice according to the instructions on the packet. Drain and refresh. Set aside until needed.
Heat 2 tablespoons of the oil in a wok over medium heat. Add the curry powder and stir-fry for 1 minute. Add the spring onion, pak choy, snowpeas and chilli and stir-fry for 2“4 minutes, until the vegetables are tender. Remove from the wok. Add the remaining oil to the wok and when hot add the eggs and scramble them until they are dry and golden brown.
Add the cooked rice and soy sauce and stir-fry for 2 minutes, until mixed together. Return the vegetables to the wok and stir through the cashews and coriander. Serve immediately.