Garlic Prawns & Bacon Fried Rice

• Meanwhile, finely chop garlic. Thinly slice spring onion. Slice cucumber into rounds. Trim Asian greens. Halve any thicker stalks of baby broccoli (see ingredients) lengthways.
• Drain and pat dry peeled prawns. In a medium bowl, combine prawns with a drizzle of olive oil, half the garlic and pepper. Set aside. 
• In a second medium bowl, combine the vinegar and a good pinch of sugar and salt. 
• Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook baby broccoli, tossing, until just tender, 3-4 minutes. Add Asian greens and cook until just wilted, 1-2 minutes. 
• Add the remaining garlic and cook until fragrant, 1 minute. Season to taste. 
• Transfer to a plate and cover to keep warm. 

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. 
• Cook diced bacon, breaking up with a spoon, until golden, 2-3 minutes. 
• Push bacon to the side, crack the egg into the pan and scramble until cooked through, 1 minute. 
• Add spring onion and sweet soy seasoning and cook until fragrant, 1 minute. 
• Add the brown sugar, sesame oil and soy sauce. Cook until slightly reduced, 2-3 minutes. 
• Add the cooked rice and cook, stirring, until well combined, 2-3 minutes. 

• Meanwhile, heat a second large frying pan over medium-high heat with a drizzle of olive oil. 
• When oil is hot, cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. 
• Transfer to a plate.