Combine soy sauce, honey, ginger and garlic in a small bowl.
Heat 1 tablespoon oil in a large, non-stick frying pan over a medium-high heat. Add fish. Cook for about 3 minutes on each side, or until fish is lightly browned and just cooked through (flesh should flake easily when tested with a fork).
Drizzle sauce mixture evenly over fish in pan. Simmer 1-2 minutes until sauce thickens to form a glaze.
Meanwhile, heat remaining oil in a large wok. Add carrot. Stir-fry 2 minutes. Add beans and capsicum. Stir-fry a further 2 minutes. Add bok choy. Continue stir-frying until leaves are just wilted.
Heat rice in microwave as directed on packaging.
Divide stir-fry vegetables, rice and fish evenly between 4 serving plates. Sprinkle with sesame seeds.

Cooking time will vary depending on thickness of fish fillets.
For a change, replace fish with 4 x 175g chicken breast steaks.
Brown rice can be swapped with any wholegrain rice blend.
To toast sesame seeds, stir in a small, dry frying pan over a medium heat until golden.
Any boneless white fish fillets (with or without skin) would be suitable for this recipe. Try barramundi, blue-eye cod, ling or snapper.