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 cubes. Cut the chicken thigh into 1cm cubes.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and carrot and cook for 5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Increase the heat to high and add the bacon and chicken. Cook for 5 minutes, or until the chicken is cooked through. 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 in the eggs (if using). Allow the egg to set for 30 seconds, then scramble with a wooden spoon and stir through the chicken and veg. Add the tomato paste and brown sugar and stir until well combined. Add the cooked rice and the soy sauce and stir to combine. Season with a pinch of salt and pepper. Remove from the heat and cover with a lid (or foil) to keep warm.

Shred the cos lettuce. Roughly chop 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 to the fried rice and stir through. TIP: Some like it hot but if you don't just hold back on the chilli. TIP: If you don't like the texture of wilted lettuce, stir it through just before serving or keep separate so it retains some crunch!