Chinese Style Bacon, Chicken Breast & Mushroom Fried Rice

a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve.

a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the bacon lardons, diced chicken, sliced mushrooms and half the spring onion.

c) Stir-fry until golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

a) Once the chicken and bacon are golden and cooked through, add the garlic and ginger puree. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.

b) Stir-fry until fragrant, 1 min.

a) Once the rice is cooked, stir it into the bacon pan along with the peas, hoisin sauce, ketjap manis and sambal (add less if you'd prefer things milder).

b) Mix well and stir-fry until piping hot, 1-2 mins. 

c) Taste and season with salt and pepper if needed.