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BG Diet
  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings


  • 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


  • 1
    Cook rice following packet directions. Transfer to a large tray. Cool for 20 minutes.
  • 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.
  • 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.
  • 4
    Add rice and sauce mixture. Stir-fry for 2 minutes or until heated through.
  • 5
    Drain reserved green onion. Serve fried rice topped with green onion, chilli and sesame seeds.

Source: taste.com.au


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