First, chop up your bacon and garlic before cutting your halloumi into cubes that are roughly 2cm in size.

Put a bit of oil in your wok and cook the bacon for 5 mins until it’s crispy. In the same pan, add your sliced garlic and cook for 1 min until it’s all golden. Remove the bacon and garlic onto a paper towel and set aside.

Add another glug of oil and fry the halloumi for 3 mins until golden brown. Allow it to drain on the paper towel with the bacon.

Finally, add your eggs into the pan and scramble for 3 mins until very dry. Add back in the bacon, garlic and halloumi as well as your leftover rice. Give that a stir then add your sesame oil, mirin, dark soy sauce, and honey, continuing to stir it all together as you go.

When the rice is all coated and mixed well, spoon it onto plates and garnish with some chopped spring onions. Enjoy.