Cook some jasmine rice (we used 2 cups) according to the instructions on the packet.
Mix all the glaze ingredients together in a bowl. It should be thick but pourable.
Set up your Egg for a direct cook with the EGGspander basket. You need your Egg to be around 200°C.
Place your wok inside your Egg and allow it to warm up for a minute or two.
Add 1 tbsp oil, it should start to smoke quite quickly.
Put the broccoli, carrots and onion in the wok. Stir-fry for about 5 minutes until the carrots soften. Stir occasionally.
Add the mushrooms once the other vegetables are cooked as you like them. Stir fry for a couple of minutes until the mushrooms have softened.
Now pour over the glaze and stir. You're looking for a bit of carameisation of the sauce on the veg; it won't take long.
Serve some rice into a bowl, pile up the sticky veggies.
Finish by sprinkling with spring onions and sesame seeds.
Garnish with a few fresh coriander leaves and a squeeze of lime juice.
You could also add some chilli crisp or chilli oil, if you want to ramp up the heat!
