Big Green Fried Rice

Heat 1 tbsp of the sesame oil in a large frying pan or wok over a high heat. Add the spring onion and asparagus and cook for 3–4 minutes, until the spring onion softens.

Stir in the garlic and ginger. Wait 30 seconds, then add the rice and stir to separate the grains. Cook for about 3 minutes, until the rice is hot, then stir in the kale.

Shift the rice and vegetables to the sides of the pan and add the remaining sesame oil to the pan. Add the egg and push it around until just set. Break up the egg with a spatula.

Drizzle in the tamari and stir-fry everything together until well combined, for about 30 seconds.

To serve, drizzle with sesame–chilli oil if you like a bit of heat and sprinkle with lemon zest. Serve immediately.