Teriyaki Veggie Stir-Fry & Ginger Rice
with Japanese Mayo & Fried Egg
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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!
