Chicken and kale fried rice

Cut the chicken breast into small bite-sized pieces and season with a little Golden Mountain sauce and sugar.

Separate the kale stems from the leaves; the stems go in earlier, the leaves at the end.

Seed the two dried chilies and chop them into reduced-heat chili flakes.

Mix the soy sauce and fish sauce for the sauce; keep the black soy sauce for later.

Heat a little oil in the wok; spread the chicken out and let it sear and brown, then toss and cook until just done; remove to a bowl.

Add a little more oil, then the onion, garlic and chili flakes to flavour the oil; add the kale stems.

Add the eggs, break the yolks and let them set about halfway before a quick scramble; at about 75% set add the rice.

Add the sauce and press out any lumps of rice with the back of the spatula; add a little sugar.

Add the black soy sauce for colour.

When the rice is separated, add the kale leaves and pepper and toss until the kale wilts.

Return the chicken with all its collected juices and toss.

Serve in a bowl with a piece of lime to squeeze and chopped cilantro on top.