Step 1 Start by heating the oil in a heavy based pan or wok over a low heat and scrambling the eggs gently using a fork, about two minutes. Remove the scrambled egg and keep warm.

Step 2 Add the bacon to the same pan and dry fry over a medium heat for 5 mins, until crispy. Remove the crispy pieces and keep warm.

Step 3 Again, using the same pan turn the heat down to low and add the onion and cook for 5 minutes in the bacon fat. Add the peas and garlic for a further 2 minutes.

Step 4 Add the cooked and drained fluffy rice, soy and oyster sauces and stir fry for two minutes until the rice is heated through.

Step 5 Remove from the heat and stir through the egg, bacon, black pepper and spring onion.

Step 6 Finally drizzle over the sesame oil and serve with some hoisin sauce on the table to drizzle over if so desired.