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Heat Oil In Large Nonstick Skillet On Medium-High Heat. Add Fish; Cook 2 To 3 Min. On Each Side Or Until Fish Flakes Easily With Fork. Remove From Skillet; Cover To Keep Warm. Add 1 Tbsp. Teriyaki Sauce And Garlic To Skillet; Cook And Stir 30 Sec. Add Snow Peas And Carrots; Cook And Stir 2 Min. Or Until Crisp-Tender. Stir In Cooking Creme, Broth And Remaining Teriyaki Sauce; Cook And Stir 2 To 3 Min. Or Until Heated Through. Reserve 1/4 Cup Sauce. Add Rice To Remaining Sauce In Skillet; Mix Well. Spoon Rice Mixture Onto Platter; Top With Fish, Reserved Sauce And Onions
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