Honey soy fried rice

Serves: 6
Prep: 10
Cook: 30

A simple twist on an old favourite, this easy, nutritious and tasty lactose/dairy free meal is one recipe you’ll use again and again.

Ingredients

  • 2 cups long-grain brown rice 
  • 2 ½ tbs soy sauce reduced-salt
  • 2 tbs honey 
  • 1 tbs peanut oil 
  • 2 eggs, lightly beaten 
  • 3 green spring onions, thinly sliced 
  • 100g baby corn, thinly sliced 
  • 1 carrot, coarsely grated 
  • 1 cup frozen green peas 
  • 1 cup bean sprouts, trimmed 
  • ⅓ cup unsalted roasted cashews, chopped

Method

  1. Step 1

    Cook the rice, following packet directions, until tender. Drain well. Refrigerate until cold. Whisk soy sauce and honey in a jug. Set aside. 

  2. Step 2

    Heat 1 tsp oil in wok over medium-high heat. Swirl the eggs around wok to form a thin omelette. Cook for 1 minute. Roll omelette and cook until just set. Place on a board. Slice omelette into thin strips.

  3. Step 3

    Heat remaining oil in wok over high heat. Add green onions and corn to wok. Stir-fry for 1 minute. 

  4. Step 4

    Add rice, carrot, peas and soy mixture. Stir-fry for 2-3 minutes until hot. Toss through bean sprouts, cashews and omelette strips. Spoon into individual bowls and serve.

Tips

  • This a great way to use left over rice from dinner the night before. 
  • Try using your own variety of seasonal fresh vegetable in this dish to make it your own.

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