Ingredients

1. oyster sauce
2. soy sauce
3. sesame oil
4. peanut oil
5. eggs
6. bacon
7. peanut oil
8. garlic
9. ginger
10. onion
11. Chinese cooking wine
12. sugar
13. prawns
14. cooked rice
15. scallions
16. scallions

Steps

1. Mix together oyster sauce (1 tbsp) , soy sauce (5 tbsp) and sesame oil (5 tsp) , set aside.
2. Heat peanut oil (1 tbsp) in a wok or heavy based skillet/fry pan over medium heat. Add eggs (2 items) and cook until scrambled, then remove onto plate.
3. Increase heat to high and add chopped bacon (75 cup) , excess fat trimmed. Cook until golden, then remove onto plate with egg - about 2 minutes.
4. Drain off excess bacon fat.
5. Add remaining peanut oil (2 tbsp) , minced garlic (2 cloves) and ginger (3 tsp) . Return wok to stove on high heat. Stir fry as it comes up to heat, don’t let it burn. When garlic starts to sizzle, add finally chopped onion (2 medium) and stir fry for 2 minutes until golden.
6. Add Chinese cooking wine (1 tbsp) and sugar (2 tsp) and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.
7. Add prawns (150 g) and stir fry for 1 minute to heat through if pre-cooked, cook longer to cook if raw.
8. Add refrigerated overnight cooked rice (3 cups) , Sauce, eggs, bacon and thinly sliced scallions (5 items) . Stir fry for 2 minutes until rice is hot - around 2 minutes.
9. Transfer to serving plate, sprinkle with thinly sliced scallions (2 items) and serve.