Gluten Free Chicken Sweetcorn and Leek Fried Rice

How to make it

1. Heat a film of oil in a large frying pan or wok over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until golden and cooked through. Season with salt and pepper, then transfer to a plate.
2. Add another film of oil to the pan. Stir-fry the leek for 3–4 minutes until softened. Add the crushed garlic and cook for 1 minute until fragrant. Stir in the sweetcorn and cook for another 1–2 minutes.
3. Add the rice, breaking up any clumps with a spatula. Sprinkle with salt and then stir-fry for 3–4 minutes until heated through and lightly toasted.
4. Drizzle over the egg, allow to sit for 30 seconds before gently tossing the rice to coat.
5. Return the cooked chicken to the pan. Add the gluten free soy sauce, gluten free oyster sauce, and sesame oil. Toss everything together for 1–2 minutes until evenly coated and glossy.
6. Stir through most of the spring onions. Divide into bowls and scatter the remaining spring onion over the top before serving. Season with salt and pepper to taste.