Heat your oven to its lowest setting. Fill your kettle and boil it. Rinse the rice under cold water, then tip it into a small pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, return to the boil, then turn the heat down to very low. Very gently simmer for 25 mins till the water is absorbed.

Meanwhile, trim the base off the pak choi and rinse the leaves and stalks under a cold tap. Thinly shred the pak choi leaves and stalks. Trim the roots and any ragged greens off the spring onions then thinly slice them. Peel the garlic and thinly slice it. Strip the kale leaves off their stalks. Finely chop the kale leaves.

Pour 1 tbsp oil into a large frying pan or wok and warm to a medium-high heat. When the pan is hot, add the chicken breast mini fillets and a pinch of salt. Fry for 6-8 mins, turning once or twice, till golden and cooked through – there should be no pink if you slice into a thick piece of chicken. Pop the chicken onto a baking tray and slide into the oven to keep warm.

When the rice is nearly cooked, pour 1 tbsp sesame oil into the pan you used to cook the chicken and return to a medium-high heat. Add the pak choi, kale, spring onions and garlic. Stir fry the veg for 3-4 mins, till starting to soften.

Scoop the veg to the side of the pan. Crack the eggs into the gap. Fry the eggs for 2 mins, till the whites begin to set. Scramble the eggs into the veg. Add the cooked rice and stir to mix.

Pour 2 tbsp tamari into the fried rice. Squeeze in a little lemon juice. Warm through for 1-2 mins, stirring. Taste and add a little more lemon juice or salt if you think it needs it. Divide the fried rice between 2 warm plates or bowls, top with the chicken fillets and serve.