Teriyaki Veggie Stir-Fry & Ginger Rice

Name: Teriyaki Veggie Stir-Fry & Ginger Rice with Japanese Mayo & Fried Egg
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 20 g butter; 1 packet ginger paste; 1 packet basmati rice; 1.5 cup water (for the rice); 1 courgette; 1 packet green beans; 2 clove garlic; 1 packet teriyaki sauce; 1 tbs soy sauce; 4 tsp sesame oil; 1 tbs brown sugar; 1 sachet sesame seeds; 1 packet mayonnaise; 1 packet Japanese Dressing; 1 packet broccoli florets; 2 eggs; 1 packet coriander; 1 packet Crushed Peanuts

with Japanese Mayo & Fried Egg

Get up to $175 off

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!

Tags:

Veggie

Allergens:

Milk

•Sesamzaad

•Soja

•Gluten

•Egg

•Wheat

•Jordnødder

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

ginger paste

1 packet

basmati rice

courgette

1 packet

green beans

2 clove

garlic

1 packet

teriyaki sauce

1 sachet

sesame seeds

1 packet

mayonnaise

1 packet

Japanese Dressing

1 packet

broccoli florets

1 packet

coriander

1 packet

Crushed Peanuts

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water (for the rice)

1 tbs

soy sauce

4 tsp

sesame oil

1 tbs

brown sugar

eggs

Nutrition Values

Energy (kJ)3721 kJ

Calories889 kcal

Fat48.3 g

of which saturates11.2 g

Carbohydrate86.4 g

of which sugars21.6 g

Dietary Fibre8.2 g

Protein27.1 g

Sodium1366 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

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 basmati rice, the 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 10 minutes, then remove from the heat and keep covered until the rice is tender and water has absorbed, 10 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 and halve green beans. • Finely chop garlic.

• In a small bowl, combine teriyaki sauce, the soy sauce, sesame oil, brown sugar, 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, green beans and a dash of water and cook, tossing occasionally, 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 and return frying pan 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!