Source: Weight Watchers Australia Magazine July/Aug 2006
Points per serve: 4
(Note you will need to cook ¾ cup long grain rice for this recipe.)
1 brown onion thinly sliced
1 (140g) single chicken breast (without skin) thinly sliced
1 carrot finely chopped
2 garlic cloves, crushed
100g cabbage shredded
140g medium uncooked prawns, peeled
1 red birdseye chilli, sliced (optional)
2 tsp sambal oelek (chilli paste)
2 tsp kecap manis
100g bean sprouts
2 ½ cups COLD cooked long grain rice
3 green shallots, trimmed and thinly sliced
Heat wok over a medium-high heat. Spray with oil. Add onion and stir fry for 2 minutes or until brown. Add chicken, carrot and garlic. Stir-fry for 4 minutes.
Add cabbage and prawns. Stir fry for 1 minute or until prawns change colour.
Add sambal oelek, kecap manis, chilli if using and sprouts. Gently toss until combined.
Stir in rice and gently toss until hot.
Meanwhile spray a large non stick frypan with oil. Crack eggs into pan and cook for 2 minutes or until set with egg yolk still soft. Remove from heat.
Serve rice with eggs on top and sprinkle with shallots. You can serve into individual bowls but I platter mine up - however way it's yummy and really easy to make!! I hope you enjoy it as much as we do.