• 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!