Chicken, Bacon & Veggie Fried Rice

While the rice is cooking, finely chop the brown onion. Finely chop the carrot (unpeeled). TIP: You can grate the carrot if you'd prefer! Finely chop the garlic (or use a garlic press). Slice the lime into wedges. Cut the bacon into 1cm pieces. Cut the chicken thigh into 1cm cubes.

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 onion 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. TIP: The chicken is cooked when it is no longer pink in the middle.

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. Remove from the heat and cover with a lid (or foil) to keep warm.

Shred the cos lettuce. Slice the spring onion (green and white parts). Thinly slice the long red chilli (if using). Add the lettuce, spring onion and 1/2 of the long red chilli (if using) to the fried rice and stir through. TIP: If you don't like the texture of wilted lettuce, stir it through just before serving so it retains some crunch!