This dish is a healthier twist on the traditional greasy Chinese takeaway favourite.

It’s full of flavour, packed with fibre rich vegetables and lean protein. I have used Quinoa to give it an extra protein hit but this would also work great with brown rice.

I am thinking this will be become a work lunch staple as you can add whatever veggies or protein you have leftover in your fridge. It’s also super easy and quick to whip up.

What you will need:

2 Tbsp sesame oil

2 Tbsp spring onion, sliced (green part)

1 capsicum (cubed)

1 carrot (cubed)

2 Tbsp tamari

1 Tbsp chilli sauce

2 large handfuls of green beans (diced)

2 large handfuls of kale (stalks removed and shredded)

½ cup corn kernels

1 ½ cups cooked quinoa

1 Tbsp lemon juice

2 eggs

Extra lemon to serve

What to do:

Serves 2 (with leftovers)

Heat a large fry to a medium-high heat. Add the sesame oil, spring onion, capsicum and carrot and stir-fry for 2-3 minutes

Add tamari, chilli sauce, beans, kale and corn and stir-fry for another 5 minutes

Heat another fry pan to a medium heat, gently crack eggs and cook for 2-3 minutes before removing from pan

Bring the large pan off the heat and stir in the quinoa and lemon

Divide the fried quinoa into bowls, top with an egg and an extra squeeze of lemon

Enjoy! S x