Heat oil - Heat about 1 1/2 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 1/2 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 1/2 minutes until liquid evaporates.

Scramble egg - Shove rice to the side of the wok / skillet. Add 1/2 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!