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Savoy cabbage and soya bean rice recipe
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8 ratings
This cabbage and soya bean rice dish is ready in just 15 minutes, making it the ultimate midweek meal for two. See method
Ingredients
- 160g frozen soya beans
- 2 tsp rapeseed oil
- 2 large eggs, beaten
- 100g bunch spring onions, trimmed and finely sliced
- 3 large garlic cloves, crushed
- ¼ tsp crushed chillies
- 200g Savoy cabbage, finely shredded
- 250g pack microwaveable wholegrain rice
- 1½ tbsp reduced-salt soy sauce
- 1 tsp clear honey
- 1 lime, zested and juiced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
2125kj
506kcal
25%
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Fat
18g
25%
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Saturates
3g
16%
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Sugars
10g
11%
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Salt
1.3g
21%
of the reference intake
Carbohydrate 52g
Protein 28.6g
Fibre 12.5g
Method
- Put the soya beans in a small pan, cover with freshly boiled water, simmer for 3 mins, then drain and set aside.
- 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.
- 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.
- 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.
See more Recipes for two