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Honey soy fried rice

Serves: 6
Prep: 10
Cook: 15

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

    Ingredients

    • 2 cups long-grain brown rice 
    • 2 ½ tbs reduced-salt soy sauce 
    • 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. 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.

    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.
    Remember to always check the label of each ingredient to ensure it is gluten free.

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