• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 10 minutes. • Drain rice, rinse with warm water and set aside. TIP: The rice will finish cooking in step 4!

• 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, half the garlic, a drizzle of olive oil and a pinch of 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 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 the 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 onto a plate.

• Drain pickled cucumber. • Divide bacon fried rice between bowls. Top with garlic prawns, garlicky greens and pickled cucumber. Enjoy!