Honey Fried Purple Rice


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.


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!


Veggie Filled Fried Black Rice

Veggie Garden Fried Black Rice with Sautéed Prawns

Hey guys! I have been helping my sister with a school project. She had to come up with a creative idea and has a few months to work it out. She decided to make a recipe book based on dishes that use eggs; whether it being the star of the dish or giving a dish that little extra. I mean come on eggs are amazing! I love them as well. So together we came up with this recipe which we really enjoyed!

This recipe serves 6-8


500g black rice

1 large bird’s eye chili

300g green asparagus

200g sugar snaps

250g bean sprouts

150g spinach

3 tablespoons olive oil

1/3 cup soy sauce



For the prawns:

450g tiger prawns, shelled and deveined

1 tablespoon olive oil



Pinch of chili powder


4 eggs



Cook the black rice according to the instructions.

Bring a pot of water to a boil. Carefully add the eggs and cook for 6 minutes. Transfer to a bowl of cold water to stop the cooking process. When cool enough to handle peel the eggs and set aside.

For the vegetables:

Deseed the bird’s eye chili and thinly slice. Trim the green asparagus, cut into three pieces and separate the stems from the tips. Remove the stems and the string from each sugar snap pod. Finally, roughly chop the spinach.

For the prawns, heat the tablespoon of olive oil in a large wok over high heat. Add the prawns, salt, pepper and pinch of chili powder and cook until the prawns are pink. This will take about 3-5 minutes. Remove the prawns and set aside. Now add 1 tablespoon of olive oil to the same wok and cook the green asparagus stems and sugar snaps for about 3 minutes. Add the green asparagus tips and keep cooking for another 2 minutes. You don’t want the vegetables to be fully cooked. Remove the vegetables and set aside. Heat another tablespoon of olive oil in the wok and add the spinach, cook for 1 minute and add the black rice. Pour in the remaining tablespoon of olive oil and soy sauce and mix through. Taste the rice and season with salt and pepper if necessary. Return the vegetables and heat everything through. Add the beans sprouts and shrimps to the rice and cook for 30 seconds- 1 minute.

When ready to serve, either divide the rice among the plates or transfer to a large serving dish. Top with the sliced eggs and chili. Enjoy!




Spicy Rice Salad


Spicy Rice Salad with a Lime and Sriracha Dressing

This is an easy and filling salad that is a perfect dinner during the week. You can even make extra and pack it as a lunch the next day, it still tastes great. I kept it very simple but you can always add extra or different vegetables such as chopped carrot, peas, green asparagus or black beans. I would usually add some grilled shrimp as well, but I was too lazy tonight.

This recipe serves 2.


½ cup rice

1 cup water

1 red bell pepper, finely chopped

2 spring onions, sliced

80g lettuce

1 avocado, chopped

1/3 cup corn kernels

¼ cup coriander, chopped

1 tablespoon olive oil

Black pepper

For the dressing:

2 tablespoons sour cream

1 tablespoon mayonnaise

1 tablespoon Sriracha sauce

Juice of ½ a lime

Pinch of salt


In a small pot bring 1 cup of water to a boil. Now add the rice, bring the heat to low and cover. Cook the rice for 10-15 minutes and check to see if is cooked through and all the water has evaporated. Remove from the heat and keep covered for about 3 minutes. Fluff the rice using a fork and transfer to a medium sized bowl to allow it to cool off.

Whisk all the ingredients for the dressing together and keep in the fridge until ready to use.

Heat the olive oil in a small pan over medium heat. Add the bell pepper and spring onion and cook for about 4 minutes. Transfer the bell pepper and spring onion to the rice and add the corn and coriander; mix together. Pour in the dressing, add the lettuce and mix everything once again. Finally season the rice salad with pepper and carefully mix through the avocado. Don’t overmix because this will squash the avocado. Enjoy!





Creamy Lemon Risotto


Creamy Lemon Risotto with Parmesan Cauliflower

I was craving risotto so badly, and it was definitely time to make it again since it has been a while. Creamy, cheesy and lots of lemon is my favorite way to eat it and I barely ever cook it a different way. However, I still had a cauliflower that had to be used soon, so I decided to roast in the oven with parmesan instead of using the cheese in the risotto.

This recipe serves 4.


300g risotto rice

1 shallot, finely chopped

1 garlic clove, minced

1lt vegetable stock

100ml dry white wine

1/3 cup mascarpone

Juice of 1 lemon

2 tablespoons parsley, finely chopped

1 tablespoon butter

1 tablespoon olive oil



For the cauliflower:

1 small cauliflower, cut into florets

1 tablespoon olive oil E.V.

Pinch of salt

1/3 cup parmesan cheese


Preheat the oven to 200C and line an oven tray with a sheet of parchment paper. Spread out the cauliflower florets, drizzle with olive oil and season with salt. Roast the cauliflower for 15-20 minutes, turning them over halfway. Once the cauliflower is cooked, sprinkle the parmesan cheese over the florets and roast for another 3-5 minutes until the parmesan has melted and there are some nice golden spots.

In a saucepan, bring your stock to a boil; keep on low heat until ready to use.

Melt the butter and oil in a large pan over medium heat. Cook the shallot until translucent and then add the garlic and cook for another 30 seconds. Add the rice and stir for 1 minute, then pour in the wine and stir until evaporated. Now add 1 cup of stock to the rice, keep stirring until all the stock has been absorbed. Repeat this step until all the stock has been used and the rice is tender but still firm. You might need less or more stock, so taste frequently. Finally stir in the lemon juice and mascarpone and season with salt and pepper.

To serve, divide the risotto among the four plates, top with the cauliflower florets and sprinkle the parsley. Serve hot and enjoy!

Creamy Cauliflower Risotto

Creamy Cauliflower Risotto with Roasted Balsamic Tomatoes

Hey guys!

I cannot believe I am writing my first post and I hope you will enjoy this and the many more to come! As I am still trying to get the hang of creating a website please excuse the bland looking page, the goal is to get more pictures and excitement this coming week!

As it was Valentine’s Day yesterday my boyfriend and I made plans to do something fun. We usually go out to dinner on this day, however we decided to just make it a casual movie night and hang out at home. We went to see Deadpool and both LOVED IT; it was hilarious and of course it helps that Ryan Reynolds played the main character. For dinner I decided to make one of our favorite dishes, risotto, but a low carb version by using cauliflower. Cauliflower has become one of my favorite ingredients to use in the kitchen as it can replace anything. I have already used it instead of rice, potatoes, pizza crust and now risotto.

This recipe serves 2-3.


1 large cauliflower, leaves and stalk removed, chopped into florets

1 clove garlic, finely chopped

1 shallot, finely chopped

2 tablespoons olive oil

Juice of ½ lemon

250ml coconut milk

Splash of white wine

2 tablespoons parsley, finely chopped (plus extra to serve)

1/3 cup grated parmesan cheese (plus extra to serve)

2 tablespoons crème fraîche (optional)

1-2 teaspoons lemon pepper

Salt and pepper to taste

Roasted balsamic tomatoes:

Cherry tomatoes as many as you would like (I used 4 per person)

2 tablespoons olive oil EV

2 tablespoons balsamic vinegar

1 teaspoon white sugar

Preheat the oven to 180C/350F and add all the ingredients for the tomatoes in an oven proof tray, mix well. Once the oven is hot enough put the tray in and cook for about 10-15 minutes or until the tomatoes are starting to roast.

In a food processor add the cauliflower florets a few at a time and pulse each batch to get the same consistency as rice. Transfer to a bowl and continue with the remaining cauliflower.

Heat the olive oil in a pan and add the shallot, stir until they become translucent, then add the garlic stirring for another few seconds. Add the cauliflower rice to the pan and fry for a few minutes until the flavors are well blended. Add a splash of white wine if desired and cook for another 3 minutes until the alcohol has evaporated, then stir in the coconut cream, lemon juice, cheese, lemon pepper and parsley. Cover the pan and cook while stirring occasionally until the cauliflower is creamy and tender. Once this is done you can add the crème fraîche if you desire more creaminess (I did) and salt & pepper to taste. Right before serving sprinkle the extra parsley and parmesan cheese and don’t forget your roasted tomatoes! The juices in the oven dish are lovely to add to your risotto as well. Enjoy!

Tip: You could add grilled shrimp or some shaved green asparagus!

This dish was inspired by healthyfitnessmeals