Kimchi Fried Rice

Broccoli, chicken thighs, garlic, leek, jasmine rice, frozen peas, oyster sauce, kimchi, chives, free-range eggs (optional)

Cut small broccoli head into florets, blanch for 1 minute then plunge into ice water. Fry 300g diced chicken thighs in a wok until brown; set aside on a plate. Fry 4 crushed garlic cloves and 1 finely chopped leek for 4 minutes, add 2 cups cooked jasmine rice, blanched broccoli and ½ cup frozen peas. Cook for 2 minutes. Add cooked chicken, 2 tablespoons oyster sauce and 1 cup kimchi. Cook for 1 minute. Serve with fresh chives and fried eggs. Serves 4