Ingredient:
375 g (12 oz) long grain rice
Salt and black pepper
90 ml (3 fl oz) olive oil
6 streaky bacon rashers, chopped
2 large onions, chopped
3 garlic cloves, crushed
¼ tsp chilli powder
2 tsp mild curry powder
2 cooked chicken breasts, skinned and cubed
90 ml (3 fl oz) soy sauce
6 spring onions, chopped
60 g (2 oz) cooked peeled prawns
60 g (2 oz) almonds, halved, and toasted.

To serve:
Coriander sprigs
6 fried eggs (optional)
Prawns crackers

Method:
Cook the rice in boiling water for 12-15 minutes until tender. Drain, rinse with boiling water, drain again, and set aside.

Heat 1 tbsp of the oil in a large frying pan or wok, add the bacon, and cook for 3-5 minutes until browned. Add the remaining oil, the onions, and garlic, and cook over a gentle heat for 3-5 minutes until the onions are soft but not coloured.

Add the chilli and curry powders and cook, attiring, for 1 minute or until fragrant. Add the chicken and cook for 5-6 minutes until just beginning to brown.

Add the soy sauce and half of the rice and stir well. Add the remaining rice, and season with salt and pepper. Cook over a gentle heat, stirring, for 7-8 minutes until the rice is heated through. Stir in the spring onions, prawns, and almonds, and heat through.

Serve hot, garnished with coriander springs and fried eggs if you like. Serve prawn crackers in a separate bowl.