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!
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
Ingredients
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
courgette
1 packet
green beans
2 clove
garlic
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
mayonnaise
(Contains Egg; )
1 packet
Japanese Dressing
(Contains Sesame, Soy; )
1 packet
broccoli florets
1 packet
coriander
1 packet
Crushed Roasted Cashews
(Contains cashews; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
4 tsp
sesame oil
(Contains Sesame; )
1 tbs
brown sugar
2
eggs
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• 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 and halve green beans. 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 the 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 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 roasted cashews. Garnish with coriander to serve. Enjoy!