Honey Fried Purple Rice

2

Honey Fried Purple Rice

Purple rice, purple rice. Sorry that was just on constant repeat in my mind; had to get it out of my system. Anyways… This fried rice is the bomb! If I may say so myself. Also it looks amazing; I mean who doesn’t want to stare at those colors. Another advantage is that it is so easy to make. Once you cook the rice with the red cabbage (for that natural purple color) it is all just stir frying from there.

You can cook the rice a day in advance and keep it in the fridge until ready to use. Just heat it a bit longer in the wok.

This recipe serves 2.

Ingredients:

1 cup white rice

2 cups chicken stock

1 cup red cabbage, chopped

2 spring onions, chopped

150g corn kernels, drained

¾ cup frozen Peas,

2 tablespoons soy sauce

3 tablespoon honey

2 tablespoons olive oil

Salt, to taste

Pepper, to taste

 

Rinse the rice until water runs clear.

Add the rice, chick stock and red cabbage to a small-medium pot and bring to a boil over high heat. Once the water is boiling, lower the heat to a low simmer and cover the pot with a lid. Cook the rice until tender, about 10-12 minutes; the water should be fully absorbed. Remove the pot from the heat and set aside with the lid on for 5-10 minutes, then fluff the rice using a fork.

When ready to fry the rice, heat 1 tablespoon of olive oil in a wok over medium-high heat. Add the spring onions and fry for about 30 seconds and then add the reaming tablespoon of olive and the rice. Fry the rice for 1 minute and add the soy sauce, honey, corn kernels and peas. Stir fry until well combined and heated through. Season the rice with salt and pepper to taste and serve. Enjoy!

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