Boil up just under 1 l salted water in a pot. Add rice and cook covered over a low heat for 10 minutes. Peel or clean and wash the vegetables. Cut carrots into thin slices, spring onions into rings.
Heat the oil in a wok or large frying pan. Drain the rice well in the cooking bag, tear open and fry in the hot oil for 2-3 minutes. Add vegetables and stir-fry for 3-4 minutes. Wash coriander, shake dry, pluck off leaves.
Stir in coriander, chilli and Teriyaki sauce.
Pluck the roast beef into bite-sized pieces and serve with the fried rice.