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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.


    • 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


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


    • 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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