Put the rice and stock in a saucepan and bring to a boil. Stir, cover and gently simmer for 10 minutes, until the rice is tender and has absorbed all the stock. Reduce the heat to low, uncover the rice and cook, stirring occasionally, for 1 minute, until slightly dry. Tip the rice into a bowl, spread out and leave to cool.
To make the dressing, add the oil, orange juice, orange zest and soy sauce to a large bowl. Season with salt and freshly ground black pepper, and whisk together.
Add the red cabbage to the dressing and toss well, then set aside to soften and marinate.
Toast the walnut pieces in a large, dry non-stick frying pan over medium heat, turning frequently, for 3 minutes, until golden. Tip onto a plate and set aside.
Stir the sesame seeds and egg into the rice, and season with salt and freshly ground black pepper. Heat the oil in the frying pan over medium-high heat. Drop teaspoons of the rice mixture into the pan and cook in batches for 2 minutes, until lightly browned. Turn over and cook the other side for 1 1/2-2 minutes. Drain the patties on paper towel while you cook the remaining mixture.
Add the Chinese cabbage, bok choy and walnuts to the marinated red cabbage, and toss to coat in the dressing. Divide the salad among four plates and serve topped with the rice patties.
Per serving: 600 calories, 12 g protein, 52 g fat (7 g saturated fat), 23 g carbohydrate (7 g sugars), 7 g fibre, 701 mg sodium