FIVE-SPICE CHICKEN AND KALE FRIED RICE

Preparation

Shred the cooked chicken. Rinse the basmati rice. Beat the eggs. Chop the garlic cloves. Slice the onions.

Method

1. 1 Cook the rice according to instructions. Move on to the next step while you wait.
2. 2 Meanwhile, heat the olive oil in a wok or large frying pan, add the onion, then season and cook for 10 minutes until soft. Move on to the next step while you wait.
3. 3 Meanwhile, put the kale in a colander and pour over boiling water to wilt; leave to drain.
4. 4 Heat the sesame oil in a large non-stick frying pan, pour in the eggs and leave to set to a thin omelette.
5. 5 Fold and cut the omelette into ribbons.
6. 6 Add the garlic and Chinese five spice to the onion, and fry for 1 minute.
7. 7 Stir in the kale and chicken and cook for 2-3 minutes.
8. 8 Add the rice, stir-fry for 2 minutes, then toss through the egg and serve.