You can feel entirely virtuous about this delicious dish made with brown rice and bunches of nutrient-dense greens. Nutty and fragrant with ginger, this bowl of goodness is made all the better with a runny fried egg on top.
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.
Cook rice according to packet instructions.
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.
Add ginger and garlic to pan and cook for 30 seconds or until softened. Add rice and break up any lumps with a wooden spoon. Add kecap manis, soy sauce and Chinese broccoli leaves and cook, tossing, for 1–2 minutes or until warmed through and coated in sauce.
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.