NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Place chicken in a saucepan. Pour over ⅓ of the Wattie's WOK creations Teriyaki Stir Fry Sauce and add ⅓ cup of water. Bring to a boil. Reduce to a simmer and cook for 5 minutes. Turn off the heat and leave the chicken in the saucepan while preparing the fried rice.
Heat half the sesame oil in a wok or non-stick frying pan. Add eggs and cook while stirring for 1 minute until they are softly scrambled. Remove from the pan and set aside. Wipe out the pan if necessary.
Heat the remaining sesame oil. Add garlic and spring onions to the pan and stir fry over medium heat for 1 minute. Drain poached chicken, discard the cooking liquid and add to the pan with Wattie's frozen peas. Continue stir frying until peas are thawed.
Microwave the rice according to the packet instructions and add to the chicken with the remaining Wattie's Wok Creations Teriyaki Sauce. Toss to combine and continue cooking until the rice is hot and chicken is cooked.
Toss the cooked eggs and mung bean shoot through the rice, then garnish with fried shallots if using and serve immediately.