Asian Chicken & Veggie Fried Rice

• Meanwhile, cut capsicum into bite-sized chunks. • Thinly slice zucchini into half-moons. • Trim and roughly chop green beans. Finely chop garlic. • In a small bowl, combine oyster sauce, soy sauce mix and the brown sugar. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, zucchini and green beans, until tender, 5-6 minutes. Transfer to a bowl. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, cut capsicum into bite-sized chunks. • Thinly slice zucchini into half-moons. • Trim and roughly chop green beans. Finely chop garlic. Cut chicken thigh into 2cm chunks. • In a small bowl, combine oyster sauce, soy sauce mix and the brown sugar. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, zucchini and green beans, until tender, 5-6 minutes. Transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium then add garlic and Asian BBQ seasoning and cook, until fragrant, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Reduce heat to medium then add garlic and Asian BBQ seasoning and cook, until fragrant, 1 minute.

• To frying pan, add cooked rice, veggies and oyster sauce mixture, tossing until well combined, 1 minute. • Divide between serving bowls and cover to keep warm.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, sprinkle over mixed sesame seeds then crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes.