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Teriyaki miso chicken fried rice

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Ingredients
  

  • 6 chicken thighs skinless, boneless
  • 200g packet Birch & Waite Teriyaki Miso Stir Fry Sauce
  • 3 tbsp olive oil
  • 3 spring onions white part sliced in rounds, green part sliced on an angle, separated
  • 2 carrots peeled, diced
  • 1 bunch broccolini sliced
  • 3 cups cooked long grain rice chilled
  • 1 cup frozen peas
  • 1 large handful beansprouts
  • 4 free range eggs
  • 1 tbsp toasted sesame seeds

Instructions
 

  • Toss the chicken thigh with half the Birch & Waite Teriyaki Miso Stir Fry Sauce then place into a baking dish. Leave this to marinate for 20 minutes or longer in the fridge.
  • Preheat an oven to 220C and roast the chicken for 15-20 minutes, until nicely caramelised and cooked through. You can use the top grill function in the oven for the last 3-4 minutes of cooking if needed to get it nice and golden.
  • Meanwhile, place a large frying pan or wok over a high heat and add the oil and white part of shallot, carrot and broccolini. Stir fry for 2 minutes then add the rice and stir fry that for 2 more minutes before adding the peas and remaining Birch & Waite Teriyaki Miso Stir Fry Sauce.Stir fry for 1 minute then add the bean sprouts and ¾ of remaining green shallots.
  • Place another non-stick pan over a high heat. Add the remaining olive oil and fry the eggs to your liking.
  • Slice the cooked chicken thighs. Spoon the fried rice into serving dishes and top with the chickenandfried egg, spooning any cooking juices from the chicken over the top.
  • Finish with remaining shallots and sesame seeds.