2 tbs olive oil

4 lightly beaten eggs

1 large eggplant

1 cup frozen peas

450g frozen veggie

1/3 cup teriyaki sauce

450g rice or egg noodles

3 spring onions

1 tbs sesame seeds

Heat olive oil in pan, add lightly beaten eggs, 2 at a time and cook for 2 mins.

Transfer to plate, when cool enough, roll into a log and thinly slice.

Heat oil in wok, stir-fry 2cm cubed eggplant for 5 mins, until golden and tender

Pour boil water over frozen peas and frozen veggie and leave to stand for 3 mins, then drain

Add drained vegetables, teriyaki sauce, rice or egg noodles to stir-fry and stir for 2 mins

Add half the spring onions, egg to stir-fry

Serve with remaining egg and sesame seeds.