Chicken Fried Rice

​Preheat oven to 370 degrees F. Rub two tablespoons of the olive oil all over the chicken and then season with the garlic salt and black pepper. Place on a baking tray and bake for 30 minutes. Remove from oven and transfer to a cutting board. Roughly cut chicken into small pieces or strips. Set aside.

Heat the remaining tablespoon of the olive oil in a large saucepan over high heat. Add the rice and stir until the rice is coated in the oil, about a minute. Reduce heat to low, add boiling water, cover and leave to cook for about 15 minutes or until all the water has absorbed. Remove from heat. Fluff with a fork.

In a large skillet set over medium heat, add the sesame oil and garlic. Stir for a minute. Add the peppers, carrots and leeks. Cook, stirring occasionally for about 5-8 minutes or until soft. Add the rice and stir well for a couple of minutes. Push the vegetables aside in the pan and add the eggs. Use a wooden spoon, break up the eggs and stir them as they cook. Incorporate the eggs into the rice and stir. Add the chicken, peas, soy sauce and sesame seeds. Stir well and remove from heat.

Can top with fresh coriander leaves and extra soy sauce to serve.