This is my adaptation of Healthy Fried Rice, a recipe from delicious magazine. I think I bought a copy in an airport a couple of years ago. Unusually this recipe uses brown rice, which makes it a more nutritious and satisfying meal on its own.
(adapted from delicious magazine)
2 cups brown rice
a splash of milk
2+ tablespoons sesame oil
4 shallots, chopped
1 large carrot, chopped into matchsticks
1 capsicum, chopped into strips
2 cups bok choy, chopped
2 tablespoons soy sauce
1/2 cup cashews
Cook the brown rice and cool it. If you get the chance, put it in the fridge for a couple of hours before using it, even cook it the night before if you're well prepared.
Beat the eggs and milk in a bowl. Heat a bit of the sesame oil in a wok. (If you haven't tried sesame oil before, give it a go, it adds fantastic flavour to Asian dishes.) Pour in the egg mix and swish the pan around to make a large thin disc of egg. When the pan side is cooked, flip it over. Don't worry if it doesn't flip wholy and neatly, maybe chop it into a couple of more managable bits. Once it's all cooked, take the egg out of the wok and slice it into strips.
Put the rest of the oil into the wok. Stir-fry the shallots, carrot, capsicum and bok choy for a minute or two. Add the rice and cook for another couple of minutes. Pour over the soy sauce and keep stirring.
Serve it up in bowls, sprinkled with the cashews. They'll keep their crunch if they're not stirred through.