Savoy cabbage and soya bean rice recipe

Method

1. Put the soya beans in a small pan, cover with freshly boiled water, simmer for 3 mins, then drain and set aside.
2. Heat 1 tsp oil in a wok or large nonstick frying pan over a medium heat. Add the beaten egg, cook for 30 secs, then flip over and break up with a wooden spoon as it finishes cooking for the final 30 secs. Transfer to a plate.
3. Return the pan to the heat with the remaining oil. Add half the spring onions and the garlic, chillies and cabbage. Stir-fry for 2 mins, then add the rice and break up with a fork. Add the soya beans and 2 tbsp water, then stir-fry for 2-3 mins until hot.
4. Mix the soy sauce, honey, lime zest and half the lime juice together in a bowl and drizzle evenly into the pan. Return the egg to the pan and toss together. Finish with the remaining spring onions and a squeeze of lime juice.

• Tip: To make this gluten-free, swap the soy sauce for tamari. To make it vegan, use brown sugar instead of honey, leave out the eggs and increase the soya beans or add tofu.
• Tip: Got some Savoy cabbage leftover? For a great side dish, shred and stir-fry in oil with chopped garlic, ginger and chilli. Drizzle with sesame oil and soy sauce to serve.

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