Stir Fried Brown Rice & Vegetables

1 teaspoon sesame oil
2 brown onions, diced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 carrot, diced
1 courgette diced
1 bunch broccolini, chopped (or broccoli)
1 cup brown rice, cooked
3 cups (100g) English spinach leaves
2 teaspoons soy sauce
2 tablespoons vegetarian oyster sauce
1 tablespoon sweet chilli sauce
1 lime, juice only
2 eggs
2 tablespoons sesame seeds

Heat oil in a wok or large frypan. Cook onion and garlic until soft
but not brown. Add ginger, carrot, courgette and broccolini. Cook for
5 minutes or until slightly soft but crunchy. Add rice, spinach,
sauces and lime juice.

In a separate dish, lightly whisk the eggs. Move the rice and
vegetables to the side of the frypan to create space to cook the eggs.
Pour egg into the pan and allow to cook for 2 minutes.

Stir rice, vegetables and egg together. Garnish with toasted sesame
seeds. Serves 6.