Teriyaki Veggie Stir-Fry & Ginger Rice
with Japanese Mayo & Fried Egg- Milk
- Sesame
- Soy
- Gluten
- Eggs
- Gluten(Wheat)
- Peanuts
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Eggs
- Fish
- Milk
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
The perfect sauce is here, so make room in your pan for a sweet and savoury teriyaki glaze that can take a veggie stir-fry to stardom. Sealing this stir-fry’s rightful place is a perfectly cooked fried egg - we give it a gold star for sure! *We’ve replaced the green beans in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
ginger paste
(Contains: May contain traces of allergens; )
1 packet
jasmine rice
(Contains: May contain traces of allergens; )
1
courgette
1 bunch
baby broccoli
2 clove
garlic
1 packet
teriyaki sauce
(Contains: Sesame, Soy; )
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1 packet
mayonnaise
(Contains: Eggs, May contain traces of allergens, Fish, Wheat, Traces of Cashew, Almond, Sesame, Soy; )
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat), May contain traces of allergens, Eggs, Fish; )
1 packet
broccoli florets
1 packet
coriander
1 packet
Crushed Peanuts
(Contains: Peanuts, May contain traces of allergens, Wheat, Traces of Cashew, Almond, Sesame, Soy, Milk, Traces of Brazil Nut, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Pine Nut, Traces of Walnut; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
1 tablespoon (tbsp)
soy sauce
(Contains: Soy, Gluten; )
4 tsp
sesame oil
(Contains: Sesame; )
1 tablespoon (tbsp)
brown sugar
2
eggs
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Add the ginger paste and cook until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a generous pinch of salt and bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and water has absorbed, 10-15 minutes.
TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• While the rice is cooking, slice courgette into half-moons. • Trim baby broccoli, halve any thicker stalks of baby broccoli lengthways. • Finely chop garlic.
• In a small bowl, combine teriyaki sauce, the soy sauce, sesame oil, brown sugar, mixed sesame seeds and a splash of water. • In a second small bowl, combine mayonnaise and Japanese dressing. Set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add broccoli florets, courgette, baby broccoli and a dash of water and cook, tossing ccasionally, until tender, 5-6 minutes. • Add garlic, cook until fragrant, 1 minute. Add the teriyaki glaze and cook until slightly reduced, 1-2 minutes. Season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm.
• Wash the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
• Roughly chop coriander. • Divide ginger rice between bowls. Top with teriyaki-glazed veggies and a fried egg. • Spoon over Japanese mayonnaise and sprinkle with crushed peanuts. Garnish with coriander to serve. Enjoy!
