1 1/2 cups brown rice or 3 cups white rice
3 cups water
250g bean sprouts
1 cup finely shredded cabbage
1 cup carrot cut into fine sticks
1 cup courgettes cut into fine sticks
1/2 cup soya sauce
75g PACIFIC HARVEST KARENGO FLAKES
1 tsp cumin
1 tsp tumeric
1 tbsp fresh ginger, finely chopped
1/4 cup oil
1 large onion, finely chopped

Place water and rice in saucepan, bring to boll and allow to simmer gently until all the water is absorbed (30 mins brown rice, 15-20 rains white rice). Allow to cool. In wok or large frying pan add oil, ginger and onion Saute over medium heat until onion is transparent. Add spices and rice, which has been separated, then vegetables and soya sauce. Stir fry for about 5 minutes. Add Karengo Flakes to rice, continuing to stir fry for another 5 minutes.