Fill and boil the kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently simmer for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice and keep it warm.

Meanwhile, cut any larger pieces of chicken into smaller chunks, so they're all roughly the same size. Using a clean board, finely shred the spring greens, discarding any thick pieces of core. Trim the roots and any ragged ends off the spring onions. Thickly slice the white parts and thinly slice the green parts, keeping them separate.

Warm a deep frying pan or wok on a high heat for 2 mins, then drizzle in 1 tbsp oil. Add the diced chicken and fry for 5 mins, stirring often, till the chicken is golden brown.

Add the spring greens and white spring onions to the pan and stir fry with the chicken for 2 mins till softened. Add a splash of water if the pan looks a bit dry. Turn the heat down to low, then pour in the teriyaki sauce and stir to coat everything.

Push the chicken and veg to the sides of the pan, creating a gap in the centre. Crack in the eggs and add half the spring onion greens and a good pinch of salt. Using a wooden spoon, stir and break up the eggs. Keep stirring till they are just set and cooked.

Add the rice to the pan and stir everything together to mix well. Divide the fried rice between 2 warm plates or bowls. Scatter over the remaining spring onion greens and drizzle over the sesame oil to serve.