Heat the oil in a frying pan over a high heat and fry the chicken for 10minutes until the chicken is light golden . Scoop the chicken into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.

Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the mangetout  and fry for 1 min more until the leaves have just started to soften at the edges.

Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken  back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.