1 1/2 cups medium-grain brown rice
3 green onions
2 teaspoons Massel vegetable stock powder
1/3 cup Massel vegetable liquid stock
2 tablespoons salt-reduced soy sauce
2 tablespoons kecap manis
1 tablespoon peanut oil
3 teaspoons finely grated fresh ginger
3 garlic cloves, sliced
1 bunch asparagus, trimmed
1 bunch broccolini, trimmed
1 bunch gai lan, trimmed
4 kale stems, centre vein discarded, leaves chopped
2 long red chillies, thinly sliced diagonally
1 teaspoon sesame seeds, toasted


Step 1
Cook rice following packet directions. Transfer to a large tray. Cool for 20 minutes.
Step 2
Meanwhile, cut white section and pale green from onions. Cut into 5cm lengths. Set aside. Cut remaining dark green section of onions into matchsticks. Place matchsticks in a bowl of iced water. Set aside until required. Combine stock powder, liquid stock, sauce and kecap manis in a jug. Set aside until required.
Step 3
Heat a wok or large, deep frying pan over medium-high heat. Add oil. Swirl to coat. Add white and pale green section of onion, ginger and garlic. Stir-fry for 30 seconds or until fragrant. Add asparagus, broccolini, gai lan, kale and 1 tablespoon water. Stir-fry for 5 minutes or until vegetables are just tender.
Step 4
Add rice and sauce mixture. Stir-fry for 2 minutes or until heated through. Step 5
Drain reserved green onion. Serve fried rice topped with green onion, chilli and sesame seeds.


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