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
Cook rice following packet directions. Transfer to a large tray. Cool for 20 minutes.
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.
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.
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.