TERIYAKI ZUCCHINI AND VEGIE RICE

Heat 1 tbs of peanut oil in a large pan over a high heat . Add 4 well beaten eggs and swirl to coat pan in a thin layer . Cook for 2 minutes or until set and golden underneath , then transfer to a plate , cool then roll into a log and slice thinly . Place 500gm of frozen brocoli and cauliflower rice into a steamer along with 500gm of frozen baby beans and 250 gm of frozen baby peas into a steamer and cook till the vegeatables and rice are tender. Add another 1 tbs of peanut oil to the pan and add 3 large zucchinis sliced in 1.5 cm . Cook the zucchini slices on both sides for 5 minutes or until golden and tender . Place the prepared zucchini slices in a serving dish . Add half of the steamed vegeables/ rice and egg rolls over the zucchini slices . Then repeat layering with the remaining egg rolls and vegetables/ rice . Finish off with chopped chives and stir through 6 tbs of teriyaki sauce . Top with sesame seeds . TERIYAKI SAUCE Mix together 1/4 cup soy sauce ,2 tbs sesame oil and 2 tbs honey , mix well to combine.