A different way to cook fried rice - baking it! Take away the bacon and egg and it becomes a one-pan dish that you can just throw everything in to on the nights you need something easy with minimal washing up. Great as a main with the chicken, otherwise you can remove the chicken and use it as a sides dish. An easy way to get in a variety of coloured vegetables, therefore many different vitamins, minerals and antioxidants to keep you living a longer and happier life!

• Basmati rice, uncooked (1.5 cups)
• 1.5 cups chicken stock
• 2 tbsp soy sauce
• 2 garlic cloves, minced
• 2 cups frozen diced vegetables (carrot, pea, corn)
• ¾ cup diced bacon
• 2 eggs
• 1 spring onion, sliced
• 1 tbsp mirin

Chicken marinade 

• 500g chicken breast, cut into slices
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 garlic clove, minced
• 1 tbsp mirin

1. Preheat the oven to 200 degrees.
2. Place rice, chicken stock, soy sauce, garlic and mirin in a metal pan. Shake to spread the rice evenly, ensuring all the rice is submerged under the stock.
3. Fry off bacon in a pan over medium heat for a few minutes until crispy.
4. Sprinkle the vegetables evenly across the surface, then sprinkle the bacon on top.
5. Cover with the lid/foil and bake for 25 minutes.
6. Place the marinated chicken ingredients in a bowl and mix well to combine. Set aside to marinate while the rice cooks.
7. Remove the lid/foil, add ½ cup of water if rice is not cooked through, then spread the chicken in a single layer across the surface of the rice. Bake, uncovered, for 20 minutes.
8. Whisk the eggs and cook on the stove until cooked through and scrambled.
9. Remove from the oven, cover with the lid/foil and rest for 10 minutes.
10. Mix rice and break it up. Add the scrambled egg. Sprinkle with spring onion. Gently toss to mix through and serve.