Once made will keep well for up to 2 days in the fridge in an airtight container in the fridge.

Ingredients

Serves: 2 (each serving contains approximately 437 kcal)

  • 100g wholegrain brown rice
  • 1 head of broccoli (you need 400g florets)
  • 120g pak choi 
  • 2 garlic cloves
  • 1 knob of root ginger ( you need 1 tablespoon thinly sliced)
  • 2 scallions
  • 1 rindless bacon rasher (well trimmed)
  • 1 ½ teaspoons rapeseed oil (7.5g)
  • ¼ teaspoon dried chilli flakes
  • 2 eggs
  • 2 teaspoons reduced sodium soy sauce (10g)
  • 100g cooked diced chicken (leftovers or shop-bought)
  • freshly ground black pepper

Method

  1. Rinse the rice well in a sieve and then put in a saucepan with 300ml of water. Bring to the boil, then reduce the heat and cover with a lid.
  2. Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or simply cook according to packet instructions).
  3. Spread out on to a tray and allow to cool to prevent further cooking or use leftover rice that has been cooled and stored in the fridge within 2 hours of cooking, which this type of recipe is perfect for.
  4. Break off the broccoli into florets and then cut into small bite-sized florets – you will need 400g in total. Trim the pak choi and cut into slices.
  5. Peel and thinly slice the garlic and ginger – you will need about one tablespoon of ginger. Trim and thinly slice the scallions. Snip the rasher into a small bowl and set aside.
  6. Heat a work or large frying pan over a medium heat. Add half a teaspoon of the oil to the wok and swirl up the sides, then tip in the broccoli and stir-fry for 3-4 minutes until just tender but still with bite. Tip on to a plate and set aside.
  7. Add the rest of the oil to the wok and again swirl up the sides. Stir-fry the bacon, garlic, ginger and chilli flakes for 1-2 minutes until sizzling and lightly golden. 
  8. Tip the cooked rice into the wok and stir-fry for a few minutes until piping hot. Break the eggs into a bowl and lightly beat, then make a well in the centre of the heated rice and then tip in the egg.
  9. Leave for 20 seconds or so until it starts to set, then begin to gently break up with a wooden spoon and toss until evenly combined. Season with plenty of freshly ground black pepper.
  10. Return the cooked broccoli to the wok with the cooked chicken and pak choi and then sprinkle over the soy sauce, toss until evenly combined and piping hot. Season with pepper and divide among bowls to serve. 

Prepare Ahead
This recipe is great for using up leftover cooked rice and chicken that has been cooked and put into the fridge within 2 hours of cooking in separate airtight containers for up to 3 days. Once made will keep well for up to 2 days in the fridge in an airtight container in the fridge. It can be transported and either eaten at room temperature or heated once in the microwave. If transporting bring cutlery with you.