Take the rice out of the fridge and **break every clump apart with your fingers** until the grains are separate. Do this before you turn the stove on.
Heat 1 Tbsp of the oil in a wok or large frying pan over a high heat. Pour in the beaten eggs, let them set for 20 seconds, then scramble roughly and tip onto a plate while still slightly soft.
Add the remaining oil and turn the heat to its highest. Add the onion, carrot and the white parts of the spring onion and stir-fry for 2 minutes.
Add the garlic and ginger for 30 seconds, then the bacon or ham and cook 2 minutes until it colours.
Add the rice and the peas. **Stir-fry hard for 3–4 minutes**, keeping everything moving and pressing the rice against the pan so it makes contact with the heat. The grains should separate and start to look dry and slightly toasted.
Push the rice to the middle and **pour the soy sauce around the edge of the pan** so it sizzles on the hot metal, then toss it through.
Return the egg, add the sesame oil and the green spring onion, and toss for 30 seconds.