Sesame Lemon Chicken & Bacon Fried Rice

• Meanwhile, thinly slice spring onion. 
• Finely chop carrot. 
• Trim and roughly chop green beans. 
• Finely chop garlic. 
• Slice lemon into wedges.
• Roughly chop bacon. 
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Add spring onion, then crack 
the egg into the pan and scramble until cooked 
through, 1 minute. Season with salt and pepper, 
then transfer to a plate. 

• Return frying pan to high heat with a drizzle of olive 
oil. Cook bacon, carrot and green beans, breaking 
up with a spoon, until golden, 5-7 minutes. 
• Stir in cooked basmati rice, garlic and the soy 
sauce (for the rice). 
• Cook until warmed through, 2-3 minutes. Remove 
from heat. Return scrambled egg to pan, tossing to 
combine. Season to taste with salt and pepper. 
• Transfer to a bowl and cover to keep warm.  

• In a small bowl, combine the honey, soy sauce 
(for the chicken), sesame seeds and a squeeze of 
lemon juice. 
• Cut chicken thigh into 2cm chunks. 
• In a medium bowl, combine cornflour and a 
generous pinch of salt and pepper. Add chicken, 
tossing to coat. 

• Wipe out frying pan and return to high heat with a 
generous drizzle of olive oil. When oil is hot, dust off 
any excess flour from chicken. 
• Cook chicken, tossing, until browned and cooked 
through 5-6 minutes. 
• Add honey-soy sauce mixture and cook, tossing, 
until chicken is coated and sauce is heated through.  
TIP: Chicken is cooked through when it’s no longer 
pink inside.