Miso-Glazed Veggie Stir-Fry & Ginger Rice
with Japanese Mayo & Fried Egg
- Sesame
- Soy
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
Ingredients
1 packet
Ginger Paste
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Miso Paste
(Contains: Soy, Gluten, Wheat;)
1 packet
Coriander
2
Garlic
1 packet
Pea Pods
1 packet
Roasted Peanut Cashew Mix
1
Baby Broccoli
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1 packet
Mayonnaise
(Contains: Eggs;)
1
Capsicum
Cooking Steps
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the ginger paste and cook until fragrant, 1-2 minutes. Add the basmati 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 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
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.
Roughly chop the coriander. Divide the ginger rice between bowls. Top with the miso-glazed veggies and the egg. Spoon over the Japanese mayonnaise and sprinkle with the roasted peanut cashew mix. Garnish with the coriander. Enjoy!
