RECIPE BY:

Michael Weldon

INGREDIENTS :

• 1 Packet of Ainsley Harriott Rice Singapore Rice
• 500g Coles beef mince
• 500mls Salt-Reduced Liquid Chicken Stock
• 1 tbsp Lee Kum Kee Premium Soy Sauce
• 3tbsp Cobram Estate Light Extra Virgin Olive Oil
• 1 onion, sliced
• 2 garlic cloves, finely diced
• 1 tbsp ginger, finely diced
• ½ a small White Cabbage shredded
• 1 carrot, shredded
• 150g Bean Shoots
• ½ a bunch of Coriander, to garnish

METHOD :

• Heat oil in a wok until hot and then add onion for 1 minute before adding ginger and garlic, stirring constantly for another minute. Add mince in small batches and stirring until all is added and browned.
• Add cabbage, carrot, rice, stock, and stir through and allow to simmer until cabbage is soft and rice is rehydrated.
• Add soy sauce and bean sprouts and stir through until sprouts are just warmed. Serve with coriander.