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Place a large pan over medium high heat and add the diced bacon. Fry for 4–5 minutes until golden and crisp, then scoop out half for garnish.
Add the onion and peppers to the same pan and cook for 2–3 minutes until softened.
Stir in the garlic, ginger and smoked paprika, and cook for 30 seconds until fragrant.
Push everything to one side of the pan, then pour in the beaten eggs. Scramble lightly until just set, then mix through.
Add the hoisin and soy sauce, then tip in the cooked rice. Stir well, breaking up any clumps, until everything's coated and glossy.
Taste and add a little more soy sauce if needed, then drizzle over the honey and toss through.
Finish with the crispy bacon on top, a final drizzle of honey, and garnish with spring onions and sesame seeds.