Chicken, Bacon & Veggie Fried Rice

While the rice is cooking, finely chop the carrot (unpeeled). TIP: You can grate the carrot if you'd prefer! Finely chop the garlic (or use a garlic press). Roughly chop the Asian greens. Cut the bacon into 1cm cubes. Cut the chicken thigh into 1cm cubes. Drain the sweetcorn.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the bacon and chicken and cook, tossing occasionally, for 5 minutes, or until browned. Add the carrot and corn and cook for 3-4 minutes, or until softened. Add a drizzle more olive oil, the garlic and tomato paste and cook for 1 minute, or until fragrant. Add the Asian greens and stir through until slightly wilted.

Push the meat and veggies to one side of the pan and crack the eggs into the other side. Let the egg set for 30 seconds, then scramble with a wooden spoon and stir through the meat and veg. Add the cooked rice, soy sauce, brown sugar and sesame oil (if using). Stir to combine. Season to taste with salt and pepper and remove from the heat.

Thinly slice the spring onion (green and white parts). Thinly slice the long red chilli (if using). Slice the lime into wedges. Add the spring onion and 1/2 of the long red chilli to the fried rice and stir through. TIP: Some like it hot but if you don't just hold back on the chilli. Squeeze in the juice from 1/2 the lime wedges.