Step 1

Cook rice following the absorption method on packet. Add peas. Cover. Stand for 5 minutes.

Step 2

Meanwhile, heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Stir-fry beef, in 2 batches, for 3 minutes or until browned. Return beef to pan with ¼ cup teriyaki sauce. Cook for 2 minutes or until sauce has thickened and beef is coated in sauce. Transfer to a bowl. Cover to keep warm. Wipe wok clean.

Step 3

Add red onion to wok. Stir-fry for 3 minutes or until just softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Transfer to bowl with beef. Add stock and remaining teriyaki sauce to wok. Bring to the boil. Boil for 1 minute. Strain.

Step 4

Heat remaining oil in a non-stick frying pan over medium-high heat. Crack eggs into pan. Cook for 3 minutes or until cooked to your liking.

Step 5

Using a julienne peeler, cut carrot into long, thin strips. Divide rice mixture among serving bowls. Pour stock mixture over rice. Top with beef mixture, carrot, eggs, green onion, sesame seeds and chilli. Serve.