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Honey soy aubergine stir fry with rice recipe

2 ratings

Coat aubergine in a sticky honey and soy glaze, then top onto fluffy rice with sweetcorn and spring onions. Ready in under 30 minutes, this is a great midweek meal idea. See method

Serves 4
10 mins to prepare and 20 mins to cook
345 calories / serving
Vegetarian
Dairy-free

Ingredients

200g basmati rice, rinsed
2 aubergines, cut into 1cm cubes
1 tbsp vegetable oil
3 cloves garlic, crushed
2 tbsp reduced-salt soy sauce
2 tbsp clear honey
pinch crushed chilli flakes
2 spring onions, thinly sliced
400g frozen sweetcorn

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
1455kj
345kcal 17%
Fat
6g 9%
Saturates
1g 4%
Sugars
15g 16%
Salt
0.6g 10%

of the reference intake
Carbohydrate 59g Protein 9.5g Fibre 7.2g

Method

Put the rice into a medium lidded saucepan and pour over 350ml boiling water from the kettle. Bring to the boil, stir, cover with the lid and cook over low heat, swirling the pan occasionally, for 10 mins. Leave the lid on, take off of the heat and set aside for 5 mins to finish steaming.
Heat a frying pan with no oil over high heat. Dry fry the aubergine in batches until all of the pieces are browned, about 3 mins, lifting out of the pan after each batch.
Reduce the heat on the pan, add the oil and cook the garlic for 1 min.
Add the aubergine back to the pan along with 100ml water, the soy sauce, honey and crushed chilli flakes. Bubble for 3-5 mins until the sauce is reduced and sticky.
Meanwhile cook the sweetcorn in the microwave or according to pack instructions.
To serve, divide the rice between plates, add the sweetcorn to one side and the sticky aubergine to the other. Scatter the sliced spring onions over before serving.

See more Stir-fry recipes