TERIYAKI CHICKEN FRIED RICE

2 British chicken thigh fillets (about 250g), cut into 2cm chunks • 5 tbsp Tanya’s Just Real Teriyaki Malarkey • 160g frozen edamame beans • 11⁄2 tbsp reduced salt soy sauce • 1 tsp toasted sesame oil • 250g pouch microwaveable jasmine rice • 4 tsp sunflower oil • 1 medium British Blacktail • Free Range Egg, lightly beaten • 4 salad onions, sliced, greens and whites separated • 4 garlic cloves, crushed • 2 carrots, julienned or cut into matchsticks