Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8
minutes, throw in the frozen
for 2 minutes and drain (don’t rinse).
Heat the sunflower oil in a wok and stir
fry the bacon for 3-4 minutes until crisp. Tip in
the red pepper and the garlic cloves and stir fry for 2
Beat the eggs, pour into
the pan and stir fry until the egg just
sets. Toss in the Chinese 5-spice