1 1/2 cups long-grain white rice, uncooked
1/2 cup low-sodium soy sauce
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon rice vinegar
1 tablespoon fresh ginger, minced
2 tablespoons olive oil, divided
4 eggs, lightly beaten
2 large carrots, cut into matchstick-size strips
1/2 pound snow peas, cut in half lengthwise
1/2 pound crimini mushrooms, sliced
2 cups mung bean sprouts
4 scallions, chopped
1/4 cup cashews
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In a small bowl whisk together soy sauce, honey, rice vinegar and ginger. Set aside.
In a large non-stick skillet or wok heat 1 tablespoon oil over medium-high heat. Once hot, add eggs and scramble, breaking up egg as it cooks. Remove from pan. Set aside.
Add remaining tablespoon of oil to pan. Heat. Add carrots and cook stirring about 3 minutes. Add snow peas, mushrooms, bean sprouts and 3 tablespoons sauce. Stir-fry a few minutes until vegetables are just tender. Stir in cooked rice, reserved scrambled eggs and remaining sauce. Stir to combine. To serve, spoon onto plates and top with chopped scallions and cashews.