Chicken and Egg Oyako Donburi recipe | Tilda Rice UK

Ingredients

• 250g pouch Tilda sticky rice
• 80g mange tout, shredded
• 1 medium carrot, grated
• 1 tsp black sesame seeds
• 250ml chicken stock
• 1 tbsp teriyaki sauce, and extra to serve if desired
• 1 tbsp mirin
• 1 small onion, halved and thinly sliced
• 2 skinless and boneless chicken thighs, cut into strips
• 3 large eggs, beaten
• 1 spring onion, sliced on the diagonal