Honey Soy-Ginger Chicken & Bacon Fried Rice

While rice cooks, add bacon* to a large dry, preferably nonstick, pan in a single layer. Cook over medium-high heat, turning occasionally, until crispy, 6-10 minutes.

Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from pan.

Once bacon is cool enough to handle, roughly chop.

Wash and dry produce.

Trim, peel, and dice carrots into ¼-inch pieces. Rinse peas under cold water; pat dry with paper towels.

In a small bowl, combine sweet soy glaze, garlic-ginger scallion paste, honey, and half the vinegar (all for 4 servings).

Open package of chicken* and drain off any excess liquid.

Heat a large drizzle of oil in pan with reserved bacon fat over medium-high heat. Add chicken and carrots; cook, stirring occasionally, until chicken is cooked through and carrots are tender, 4-6 minutes. TIP: If chicken is browning too quickly, reduce heat and cover with lid.

Press into an even layer; cook, undisturbed, until rice is slightly crispy on the bottom, 1-2 minutes.

Turn off heat. Taste and season with salt and pepper if desired.