Bring 500ml of water to the boil. Season with salt then add the rice. Give it a stir then leave to simmer over a medium-high heat until its cooked. It should soak up all the water, but if not drain the liquid out.

Leave the rice to cool completely. It will cool quicker if you lay it out flat on a tray or large baking dish.

Heat some oil in a large wok or frying pan. Add the thinly sliced chicken and bacon lardons and stir fry over a high heat until the chicken browns and the bacon starts to crisp.

Add the diced onion and red pepper and stir fry for a few minutes.

Chuck in the garlic and cook for another minute before getting the rice in the pan.

Stir fry for about 5 minutes. Then push the rice to one side of the pan and add the eggs. Stir together until the eggs are scrambled and mix through the rice.

Pour in the soy sauce and mix it in, then take the pan off the heat.

Stir through the spring onions and it’s ready to dish up.