Chicken and Bacon Fried Rice with Red Capsicum and Parmesan

1.Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Drain well.

2.In a medium pot, add the rinsed rice and 1.5 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork before using.

3.While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped bacon and cook until crispy, about 4-5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

4.In the same skillet, add the diced chicken thigh and season with salt and pepper. Cook for 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside with the bacon.

5.Add the remaining tablespoon of vegetable oil to the skillet, then add the minced garlic and diced red capsicum. Stir-fry for about 2-3 minutes until the capsicum is tender but still crisp.

6.Return the cooked chicken and bacon to the skillet. Add the cooked jasmine rice, red wine vinegar, and sesame oil (if using). Stir-fry everything together for another 2-3 minutes, ensuring the rice is heated through and well combined with the other ingredients. Adjust seasoning if necessary.

7.To serve, plate the fried rice and garnish with shaved parmesan and sliced green onions. Enjoy hot.