Fried Rice with Honey Glazed Vegetables
This dish is wonderfully warming, perfect after a day outside in the elements, when you’re ready for a snooze after all the fresh air, this might just push you over the edge.
Here's how you do it
1. Cook the rice with a splash of extra virgin olive oil and a pinch of salt.
2. Next grate and chop the carrots, and shred the cabbage into thin slices, then dice the spinach into small squares. Steam for approximately 7-10 minutes, so that they are still a little crunchy.
3. Half your courgette lengthways, and thinly dice. Quarter the cherry tomatoes. And finely dice your onion or shallot. We cook with shallots a lot because they are easier to digest and not so acidic, they have a gentler flavour too, so use your preference.
4. Fry your onion (or shallot) over a medium heat, in a generous glug of garlic oil and a liberal shake of smoked paprika, until soft. Be careful not to burn paprika as it completely changes its flavour to a very bitter taste. Cooked lovingly, it will make your kitchen smell delicious.
5. Now add in your courgette and continue on a medium heat for around three minutes.
6. Next, add in your tomatoes and continue to stir for 3-4 minutes (don’t let your tomatoes get too soft. Too late? Not a problem, so don’t worry too much).
7. Add your steamed veggies and splosh a little more garlic oil in to coat them nicely in the pan, turn the heat down to low.
8. In the microwave or in a small pan on the hob, heat up the honey until melted, remove immediately and mix with the mirin and the soy.
9. Drizzle the honey mix over the veg and quickly stir in the rice, so that the honey mix does not evaporate. Mix well for a moment or two and remove from the heat.
10. Serve with a fresh parsley garnish to compliment.
This sweet and savoury dish is a winner in our home. Keeping vegetables interesting makes it easy for kids to enjoy them. Simple steamed veg has its place, but we far prefer to add a little flounce to make it more exciting, in this case the honey. Our youngster hates courgette, yet in this dish, she didn’t even notice it.
You can save any leftovers for the following day, however, always remember to reheat any rice dishes through thoroughly before serving, and only once. Best to eat it all before your nap.
- Three carrots
- Two handfuls of spinach
- 200g diced white cabbage
- Onion or large shallot
- 250g tomatoes
- One courgette
- 250g basmati rice
- Garlic oil (make your own by simmering crushed garlic cloves in extra virgin olive oil for 15 minutes and then discard the cloves) or simply use extra virgin olive oil and a minced clove of garlic
- 2 tbsp mirin
- 3 tbsp dark soy sauce
- 2 tbsp honey
- Smoked paprika