Preheat your oven to 200℃ and put your rice on to cook.

2:

Take your chicken breast and butterfly it (slice it in half horizontally). Place it in an oven proof dish and pour over the Wok Out or teriyaki sauce. Place it in the oven and cook for 15-20 mins or until cooked through. Remove from the oven and shred using two forks. Stir through the Sriracha Mayo and set aside.

3:

Set up a station with a plate or a board in front of you along with the cooked rice and the Poke Me in a cereal sized bowl. Wet your hands and grab 1/3 cup of the cooked rice in your hands. Shape it into a small patty that will fit in the palm of your hand cupped (like you were holding an egg). You want to compress it quite tight to ensure all the rice is tightly compacted and sticks together well. Toss in the Poke Me and set aside. Repeat until you've used all the rice.

4:

Take your oil of choice and pour into a heavy based fry pan until the bottom is fully covered. Heat over a medium heat. Place the patty's in the pan and fry until crispy, flip and cook until this side is crispy too. Remove from the pan and place on a paper towel to drain off excess oil. Repeat until all rice patty's are crispy on both sides.

5:

Now it's time to put it all together. Take a teaspoon of the chicken and place on top of the crispy rice ball. Sprinkle over some more Poke Me and some spring onion and serve. Delicious warm or cold. 

Alternative serving option:

Instead of rolling the rice into balls, shape the rice on a plate so it's like a thick pancake, ensuring you still compact it. Coat it in Poke Me and shallow fry. Place on a plate and top with the chicken and more Poke Me and spring onion.