• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and set aside.

• Meanwhile, roughly chop Asian greens. Chop broccoli (including stalk!) into small florets (see ingredients). Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, curry powder, a drizzle of olive oil and a pinch of salt. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli until tender, 3-4 minutes. • Add Asian greens and cook until tender, 2-3 minutes. • Add garlic paste, oyster sauce, the brown sugar and water, and cook until slightly reduced, 1-2 minutes. • Remove pan from heat, then add chicken and toss to combine.

• Divide rapid rice between bowls. Top with hawker-style chicken and veggie stir-fry. • Tear over coriander and sprinkle with crispy shallots to serve. Enjoy!