Sure, we all love the classic fried rice, but this week, live large and beef it up with the excellent inclusion of tender stir-fry strips. Offset with loads of greens, this teriyaki-boosted bowl would get your mum's nod of approval.
Thinly slice spring onions, keeping white and green parts separate. Chop cabbage into bite-sized pieces. Chop zucchini into medium dice. Chop beans into small pieces. Grate ginger. Peel and slice garlic.
Heat a frypan or wok over medium heat and add vegetable oil, beef and a pinch of salt. Cook, without stirring, for 1–2 minutes to caramelise beef. Add teriyaki sauce and sesame oil and stir to coat. Add zucchini and cook, stirring, for 2–3 minutes or until caramelised.
Add white spring onion, garlic and ginger and stir for 30 seconds or until fragrant.
Add cabbage and beans and cook, stirring occasionally, for 2–3 minutes or until cabbage has wilted and caramelised slightly.
Add rice and stir to combine and heat through.
Divide fried rice between bowls and top with green spring onion to serve.