1.Make sesame chilli sauce. Pour half the sauce over the chicken in a medium bowl; mix well to coat. Cover; refrigerate for 30 minutes.
2.Meanwhile, heat 1 tablespoon of the oil on a heated barbecue flat plate or wok over medium-high heat. Cook onion and cabbage, in two batches, stirring, for 5 minutes or until vegetables are just tender. Transfer to a large bowl.
3.Heat another tablespoon of the oil on the flat plate; add undrained chicken; cook, stirring, for 2 minutes or until just cooked. Add remaining sauce and oil, rice, half the green onion, then the cabbage mixture; cook, stirring, for 3 minutes or until heated through.
4.Serve rice mixture topped with remaining green onion and carrot; sprinkle with sesame seeds.
Sesame chilli sauce
5.Combine all the ingredients in a small jug.
You can cook 1⅓ cups raw rice, if you prefer. Rice is best cooked a day ahead; spread out on trays to cool, then cover and refrigerate. You can use a julienne peeler to cut the carrot into long thin strips. Black sesame seeds are available from specialty stores and Asian supermarkets; however, you can use all white sesame seeds, if you like.