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Directions
Heat oil - Heat about 1 ½ tbsp oil in a wok or 2 tbsp oil in a skillet over high heat until smoking.
Add onion, garlic and bacon. Cook until bacon is light golden - about 1 ½ minutes.
Add vegetables (still frozen is fine). Cook for 2 minutes so they defrost and water evaporates.
Add rice and Sauce ingredients. Cook for 1 ½ minutes until liquid evaporates.
Scramble egg - Shove rice to the side of the wok / skillet. Add ½ tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space. Pour in egg then scramble - cook it through properly, don't "soft scramble".
Serve - Add green onion then stir the egg into the rice. Remove from heat and serve immediately!