Thai fried rice with prawns

Put 650 ml chicken stock and garlic cloves in a large pan and bring to the boil. Stir in rice, reduce heat and simmer, tightly covered, until all liquid is absorbed ? about 30 minutes. Remove garlic and discard. Put rice in a bowl and fluff with a fork, keeping warm.
Cook bacon in a frying pan until just crispy ? about 5 minutes. Drain on paper towel and set aside.
Add prawns to pan and cook over medium heat until just cooked through ? about 2 minutes. Remove and set aside.
Heat oil in a large, heavy-based pan over medium heat. Add onion, ginger and garlic. Cook for 2 minutes, stirring constantly. Add cooked rice and remaining 50 ml chicken stock, bacon and cucumber. Cook, stirring to combine, for 1 minute.
Stir in prawns, bean sprouts and 45 ml chives. Cook for 30 seconds longer. Divide rice mixture between 6 bowls, sprinkle with remaining snipped chives and garnish with whole chives, if desired. Serve immediately. Serves 6.