• Drain sweetcorn. • Roughly chop Asian greens and baby broccoli.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 4-5 minutes. • Add the Asian greens and sesame oil, and cook, until fragrant and wilted, 1-2 minutes. • Transfer to serving bowls, season and cover to keep warm.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook soffritto mix with corn, breaking up with a spoon, until golden, 4-5 minutes. • Push veggies to the side, and crack the egg into the pan. Scramble until cooked through, 1 minute. • Add sweet soy seasoning and ginger paste, and cook until fragrant, 1 minute. Add microwavable rice and the soy sauce, stirring, until well combined, 2-3 minutes.

• Divide vegetable gyoza and veggie fried rice between bowls. • Serve with greens. Garnish with a pinch of chilli flakes (if using). Enjoy!