Asian Pork & Mushroom Veggie Fried Rice

• While the rice is cooking, in a small bowl, combine 
Korean stir-fry sauce, soy sauce mix and the 
brown sugar.
• Cut broccoli into small florets (including the stalk!). 
• Finely chop garlic. 
• Thinly slice spring onion.

• In a large frying pan, heat a drizzle of olive oil over 
high heat. Cook sliced mushrooms and broccoli, 
tossing, until tender, 7-8 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.
• Add cooked rice, veggies and Korean stir-fry sauce 
mixture, tossing until well combined, 1 minute.
• Divide between serving bowls and cover to  
keep warm. 

• Wipe out the 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 your liking, 
4-5 minutes.