Sweet Chilli Bacon & Egg Fried Rice

While the rice is cooking, trim the snow peas and slice into thirds. Finely chop the carrot (unpeeled). Thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Roughly chop the Asian greens. Cut the bacon into 1cm pieces. Slice the lime into wedges. Drain the sweetcorn. In a small bowl, combine the soy sauce, the salt, crumbled chicken stock cubes, sugar and rice wine vinegar.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the bacon and cook until golden, 6-7 minutes. Using a slotted spoon, transfer the bacon to a large bowl.

Increase the heat to high, then add the carrot to the pan with a small drizzle of olive oil and cook, tossing, until slightly softened, 2 minutes. Add the snow peas and cook, tossing, until tender, 1 minute. Add the Asian greens, sweetcorn, spring onion and garlic and cook, stirring, until fragrant, 1 minute. Transfer the veggies to the bowl with the bacon.

Return the frying pan to a high heat with a drizzle of olive oil. Crack the eggs into the pan and add the cooked rice on top. Stir continuously to coat the grains of rice with egg. Add the soy mixture and cook, stirring, for 1-2 minutes. Add the bacon and veggies and stir well to combine.