For fried rice, heat olive oil in wok or frying pan and add onion, carrots and green beans. Season lightly, then fry for 5 mins until soft, stirring constantly. Now, add packet rice to pan, break up any clumps and stir rice into veg. Add soy sauce, sesame seed oil and Chinese five spice and stir until fully combined, then set aside.

Heat a separate non-stick pan and add a few sprays of low calorie cooking spray, then add chicken along with some seasoning and cook for 5 mins, until cooked through. Add garlic and ginger, stir well and continue to cook for 2 mins before adding teriyaki sauce. Bring sauce to a simmer on a medium-low heat and leave to cook until sauce thickens considerably and becomes sticky.

Steam you're veg and you're ready to serve up you meal prep. Garnish chopped cashews and sesame seeds. Store in fridge and eat within 3-4 days.