Ingredients 1 cup brown rice
2 teaspoons curry powder
6 spring onions, cut into 2cm long pieces
2 heads bok choy, chopped into strips
200g snowpeas, cut into strips
1 red chilli, finely chopped
3 eggs, beaten
3 tablespoons soy sauce
bunch coriander leaves and stems
2/3 cup cashews, chopped or whole to your liking
Cook the brown rice according to packet instructions. Set aside to cool and use when needed.
In a wok, heat 2 tablespoons of oil on a medium heat. Stir fry the curry powder for 1 minute then add spring onions, bok choy, chilli and snowpeas and continue to stir fry until vegetables are tender.
Remove vegetable mixture from wok and heat 1 tablespoon of oil in the wok.
Add the eggs when hot and scramble until golden and dry.
Return the vegetables to the wok along with the rice and soy sauce and stir fry until mixed well.
Finally, mix through the coriander and cashews and serve immediately.