Crispy Bacon & Veggie Fried Rice

• Roughly chop Asian greens and baby broccoli. Thinly slice onion 
(see ingredients). Thinly slice carrot into half-moons. Slice lemon into 
wedges. Drain sweetcorn.  
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. 
• Cook baby broccoli until tender, 4-5 minutes. Add Asian greens and the 
sesame oil, and cook, until fragrant and wilted, 1-2 minutes.
• Transfer to serving bowls, season to taste with salt and pepper, add a 
squeeze of lemon juice and cover to keep warm.  

• Return frying pan to high heat with a drizzle of olive oil. Cook onion, carrot, 
corn and diced bacon, breaking up with a spoon, until golden,  
4-5 minutes.
• Push bacon and veggies to the side and crack the egg into the pan. 
Scramble until cooked through, 1 minute.
• Add sweet soy seasoning and ginger paste and cook until fragrant,  
1 minute. Add cooked basmati rice and the soy sauce, stirring, until well 
combined, 2-3 minutes.