Place rice, stock and 1 cup water into a saucepan and bring to the boil. Reduce heat and simmer for 15 minutes or until rice is cooked and liquid has evaporated.
Heat a non stick wok over medium heat. Pour in egg, cook and break up until scrambled to your liking. Remove from wok and set aside.
Increase heat to medium-high and add oil. Sauté onion and garlic for 1 minute or until softened. Add Birds Eye Vegetables and stir fry for 2 minutes. Add undrained John West Tuna, bean shoots, egg and rice, stir to combine. Spoon into serving bowls and drizzle with kecap manis. Serve immediately.