Whisk together the soy sauce, oyster sauce, sugar and sesame oil in a small bowl. This is your flavour base. Keep it handy because once the wok’s hot, everything moves fast.

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the bacon and cook for 4-5 minutes until crisp and golden. Don’t rush it. That rendered bacon fat is your built-in flavour booster.

Push the bacon to one side and add the garlic to the hot fat. Stir-fry for 10 seconds until fragrant. You want aroma, not colour.

Turn the heat right up to high and add the cold rice. Break up any clumps and toss it through the bacon and garlic. Stir-fry for 2-3 minutes until hot and lightly toasted. This is where that beautiful wok hei starts to develop.

Pour in the stir-fry sauce and toss well so every grain is coated and glossy. You’ll smell the caramelisation almost instantly.

Add the peas and spring onions. Stir-fry 1 minute more until the peas are bright and everything’s heated through. Remove from the heat.

In a separate small frying pan, heat 2 tablespoons of vegetable oil over medium-high heat. Crack in both eggs and fry until the edges are lacy and golden crisp. Gently flip each egg and cook for a few seconds more to create an over-easy egg. The yolks should still be runny.

Divide the fried rice evenly between two bowls. In each serving bowl, start by spooning a generous amount of Marion’s Kitchen Crispy Chilli Oil into the bottom. Gently place one fried egg yolk-side down on top of the chilli oil. Spoon half the bacon fried rice over the top, being careful not to press down too firmly so the yolk stays intact. Place a plate over the bowl and carefully invert to unmould. When you lift the bowl, you’ll reveal a glossy, moulded rice dome with the crispy egg and chilli oil dripping down the sides. Repeat for the second serving.