Method

1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
2. Cook the rice according to the packet instructions.
3. Place the vegetables, apart from the onion on a baking tray and roast until tender for about 20 minutes.
4. Fry the onion gently without browning it in a wok or large pan. Set aside ½ of it for later.
5. Add the roasted vegetables to the onion.
6. Combine soy sauce, lime juice and honey in a cup and add to the wok and coat the vegetables.
7. Sprinkle with peanuts.
8. In a separate pan combine the cooked rice, the remaining onion and the whisked egg with the soy sauce. 
9. Stir until well combined and the egg has cooked.
10. Serve the egg fried rice alongside the vegetables.
11. Garnish with the spring onion.