1 tbsp vegetable oil
2 garlic cloves, finely chopped
1/2 onion, diced
200g (7 oz) chicken mince
1 bok choy, finely sliced
1/2 cup finely sliced wombok (also known as Chinese cabbage or Napa cabbage)
3 cups cooked rice
3 tbsp finely chopped spring onion (scallions)
1 tsp vegetable oil
2 eggs, lightly whisked
For the egg noodles, heat the vegetable oil in a medium non-stick frying pan over medium-high heat. When hot, add the eggs and swirl so that they settle into one thin layer. Cook until set and then transfer to a cutting board. Roll the omelette up and then slice into ‘noodles’. Set aside for later.
To prepare the carrot confetti, use a vegetable peeler to cut 8-10 large strips off the carrot. Then finely chop those strips into ‘confetti’.
To cook the fried rice, heat the vegetable oil in a work or large frying pan over high heat. Add the garlic and the onion and stir-fry for half a minute. Add the chicken mince and stir-fry until broken up evenly and just cooked. Then add in the carrot confetti, bok choy and cabbage. Stir-fry for another half a minute. Add the rice and the Honey Soy Garlic Marinade. Stir-fry until well combined.
Divide among serving plates and top with ‘egg noodles’ and spring onion.