Kimchi And Tofu Fried Brown Rice | Donna Hay

Ingredients

• 1 teaspoon sesame oil
• 4 cloves garlic, thinly sliced
• 1 leek, white part only, thinly sliced into rounds
• 2 cups cooked brown rice+, cooled
• 300g firm tofu, crumbled
• 1 bunch (360g) gai lan (Chinese broccoli), trimmed and sliced
• ½ cup (70g) frozen peas, thawed
• 2 tablespoons oyster sauce
• 1½ cups (300g) kimchi, chopped
• micro (baby) purple shiso leaves, to serve