Miso-Glazed Veggie Stir-Fry & Ginger Rice

While the rice is cooking, cut the baby broccoli into 2cm pieces, slicing any thicker stalks in half. Thinly slice the red capsicum into strips. Trim the snow peas. Finely chop the garlic.

In a small bowl, combine the miso paste, rice wine vinegar, brown sugar, water (for the sauce) and mixed sesame seeds. In a second small bowl, combine the mayonnaise and Japanese dressing. Set aside.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the baby broccoli, capsicum and a dash of water and cook, tossing occasionally, until tender, 5-6 minutes. Add the snow peas and garlic, cook until fragrant, 1-2 minutes. Add the miso 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 a 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.