Rice with chicken in lemon teriyaki sauce

Ingredients:

• 1 rotisserie chicken, shredded white and dark meat
• 280-350 g steamed broccoli
• 3/4 cup teriyaki sauce
• 0.5 cup grated carrots
• Zest of 2 lemons + 1/4 tbsp. lemon juice
• 1 tbsp. grated ginger root
• 1 tbsp dark brown sugar
• 0.5 tsp chili pepper flakes
• 2 green onions, chopped
• 1 clove of garlic, grated
• 4 cups of boiled sushi rice
• 4 fried eggs
• 0.5 cups finely chopped deep-fried onion

Preparation:

1. Place the chicken and broccoli in a large bowl and set aside.
2. In a saucepan, combine teriyaki sauce, carrots, lemon zest and juice, ginger, brown sugar, chili flakes, green onions, garlic and a little black pepper.
3. Cook over medium heat, stirring, until the sauce begins to simmer and the sugar dissolves, about 5 minutes. Pour the hot sauce over the chicken and broccoli and toss to coat.
4. Divide the rice into 4 bowls and top with the chicken and broccoli, add the scrambled egg and sprinkle with fried onions.