Teriyaki Veggie Stir-Fry & Ginger Rice

• While the rice is cooking, slice courgette into half-moons. Finely chop capsicum and 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, capsicum 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 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.