1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on low heat for 10-15 minutes or until water is absorbed and rice tender.

2. Heat a large pan with 1/2 tbsp sesame oil over high heat. Chop and add onion and bacon. Cook for 3-4 minutes.

3. Grate ginger to yield roughly 1 tbsp and crush 2 garlic cloves. Add to a heated pan and cook over medium-high heat for 1 minute then add coleslaw mix. Cook until slightly wilted.

4. Add 2 tbsp sweet chilli sauce and 3 tbsp soy sauce to pan and combine well (see notes). Stir through cooked rice and take off heat.

5. Trim and halve sugar snaps, slice chives. Scatter over the fried rice along with crispy shallots and serve at the table.

Notes:
Use the rice tub to quickly measure up 1.5 x water.

Add 1 tbsp oyster sauce if you have for extra depth.

No pork option - bacon is replaced with 300g chicken stir-fry strips.
Increase the amount of soy + sweet chilli sauce to taste.

basmati rice 300g
Brown onion 1
Bacon Pieces 1 packet
ginger 40g
coleslaw 1 bag (400g)
Sugar snaps 1/2 punnet
chives 1/3 bunch
crispy shallots 1 bag (30g)

From your pantry:
sesame oil, soy sauce, sweet chilli sauce, garlic (2 cloves)