Chicken and Bacon Fried Rice

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken, bacon lardons and sliced mushrooms. Season with salt and pepper.

c) Stir-fry until golden brown all over, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Cook bacon thoroughly.

a) Meanwhile, trim the pak choi, then thinly slice widthways. 

b) Peel and grate the garlic (or use a garlic press).

c) Cut the lime into wedges (see ingredients for amount).

a) Once the chicken has browned, add the Indonesian spice blend, ginger puree, garlic and pak choi to the pan.

b) Cook, stirring frequently, until fragrant, 2 mins.

a) Lower the heat to medium, then add the soy, sambal paste (add less if you'd prefer things milder), ketjap manis and honey (see pantry for amount). Stir to combine.

b) Stir through the cooked rice and cook until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Add a good squeeze of lime juice, then remove the pan from the heat. Taste and season with salt, pepper or more lime juice if needed.

a) Share the chicken and bacon fried rice between your bowls.

b) Serve with any remaining lime wedges for squeezing over.

Enjoy!