Quick Sweet Chilli Chicken & Kimchi Fried Rice

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn until slightly charred, 3-4 minutes. • Add the egg and Asian greens and cook, tossing, until wilted and egg is scrambled, 1-2 minutes. • Add microwavable basmati rice, plant-based kimchi, baby spinach leaves, garlic paste, the soy sauce and brown sugar and cook, tossing, until fragrant, 2-3 minutes. • Transfer to serving bowls, season with pepper and cover to keep warm.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook chicken steaks and sweet soy seasoning, until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat and add sweet chilli sauce and a splash of water, tossing to coat. TIP: The chicken is cooked when it is no longer pink inside.