Prep:

• When cooking the rice, drizzle some vegetable oil to stop the rice from sticking together. 

• Keep the Rice Refrigerated overnight for best results. You don't want the rice to be sticky.

• Beat 2 eggs in a small bowl. 

• Dice the onion if you want onion.

• Slice the bacon into small pieces.

Instructions:

1. Add a little bit of oil to coat the entire surface of the wok. 

2. You can add the diced onion after cooking the bacon if you want it. Cook the diced onion until translucent. Takes about 2 minutes. 

3. Add the bacon to the wok at medium or medium low heat and cook until it's golden and crispy. The bacon fat adds flavor to the fried rice. Leave 2 - 3 Tbsp of oil to fry the egg. 

4. Turn the stove on to high heat and add the egg. Slightly brown the egg. You can break the egg up if you like it scrambled. 

5. Add 1 cup of mixed vegetables until they're soft. Frozen vegetables usually cook faster than fresh ones. Stir the vegetables in with everything. 

6. Add the rice and turn the heat to high for the wok heat effect. This is very important as it gives the fried rice a toasty flavor and makes the rice fluffy. Stir the rice in with everything. 

7. Add the sugar, Shaoxing Wine, Soy Sauce, Oyster Sauce, and Dark Soy Sauce and mix all the seasoning until you don't see any white rice left. 

8. Toss in the scallion or green onion and taste the dish. Adjust the flavor to your liking before serving.