Heat the peanut oil in a hot wok until shimmering.
Cook beaten eggs for one minute while scrambling and rotating the wok.
Remove the omelette with a fish slice and drain on kitchen paper.
Wipe the wok, add extra oil, and stir fry ginger and garlic for one minute.
Stir fry the onion for two minutes until lightly browned.
Add bacon and stir fry for one minute until browned.
Stir in sugar and wine for 30 seconds.
Add rice, omelette, sauces, onion, and oil, stir frying for three minutes while chopping the omelette.
Divide into bowls and garnish with extra spring onions.
Serve with a side of light soy sauce and chilli.