Makes 2 servings
Sweet and sour sauce:
3tbsp tomato purée
2tbsp soy sauce
3tsp honey
3tbsp sherry vinegar
3tbsp fruit juice
¾tbsp cornflour blended in...
4tbsp water
Egg fried rice:
2 eggs
Knob of butter
Dash of milk
Dash of soy sauce
1 cup rice, cooked
½ cups peas
Stir fry:
1 onion
1 carrot
1 courgette
½ red pepper
3 mushrooms
Mix all the sauce ingredients together in a bowl and stir until they are well blended. Heat some oil and stir fry the sauce for 3-5 minutes until the mixture thickens.
Add the vegetables and stir fry until they are just cooked. Set aside and keep warm.
Heat some more oil in the pan. Beat the eggs with the butter, milk and soy sauce and scramble the egg mixture in the pan until the eggs are cooked. Add the rice and peas and cook for a further 2 minutes.