Instructions

1. Spray a large non-stick frying pan with oil and heat over medium-high heat. Pour eggs into pan and cook for 1 to 2 minutes per side or until lightly golden. Set aside on a plate and thinly slice.
2. Prepare rice according to packet instructions.
3. Add rice, peas, green onions and egg to same pan over medium heat and cook for 2 to 3 minutes or until heated through. Cover with foil to keep warm.
4. In the same large non-stick frying pan, heat half the oil over high heat. Cook beef, in 2 batches, for 1 to 2 minutes or until browned and tender. Set aside on a plate covered with foil.
5. Reduce heat to medium-high, add remaining oil to pan and cook red onion and ginger for 1 minute. Add asparagus and sugar snaps and cook for 2 to 3 minutes, or until vegetables are nearly tender. Add cabbage and cook for a further 1 to 2 minutes.
6. Return beef to pan, add Shaoxing wine, vinegar, soy and honey and toss to coat.
7. Divide rice between plates, top with stir fry, sprinkle with extra green onions and coriander sprigs and serve with lime wedges.