1. Soak seaweed salad for ten minutes in cold water then roughly chop.
2. Heat sesame oil in a wok until nearly smoking then add Plant-based Chicken pieces.
3. Fry for 4-5 minutes until browned then add peppers, after two minutes add beansprouts then spinach.
4. Mix in cooked rice, seaweed salad and teriyaki sauce.
5. Season with salt and soy sauce if needed and serve.