Very Green Ginger Fried Rice

Place rice in a saucepan of cold, salted water over medium-high heat and bring to the boil. Cook for 20 minutes or until tender. Drain and allow to cool slightly.

Cut broccolini into 1cm pieces. Cut Chinese broccoli into 1cm pieces, separating the leaves and stems. Trim snow peas and cut in half diagonally. Thinly slice garlic. Peel and thinly slice ginger into matchsticks.

Heat 20ml (1 tablespoon) oil in a wok or large frypan over high heat. Add broccolini, Chinese broccoli stems and snow peas and cook for 2 minutes or until softened slightly. Remove from pan and set aside.

Add ginger and garlic to pan and cook for 30 seconds or until softened. Add rice and cook, stirring, for 1 minute or until lightly toasted. Add kecap manis and soy sauce and stir to combine. Return vegetables to pan with Chinese broccoli leaves and cook, tossing, for 1–2 minutes or until warmed through.

Heat remaining oil in a large frypan over high heat. Crack eggs into pan and cook for 3 minutes or until crisp and whites are set but yolks are runny.

Finely chop chilli. Divide fried rice between bowls and top with an egg. Sprinkle with chilli to serve.