Ingredients

• 1 tbsp cooking oil (peanut/canola/sunflower)
  
• 2 rashes of bacon roughly chopped
  
• 1 brown onion diced
  
• 150g mushrooms diced
  
• 1 carrot diced
  
• 1/2 frozen or fresh peas
  
• 4 eggs, whisked
  
• 3 tsp minced garlic / 3 cloves diced
  
• 1 cup sushi rice

Optional Garnishes

• 4 spring onions sliced thinly
  
• pickled ginger (as much as you like)

• 3 tbsp light soy sauce
  
• 1 tbsp sesame oil
  
• 1 1/2 tbsp mirin
  
• 1 tsp dashi stock concentrate (or powder I guess)
  

Method

1. Cook sushi rice in a pot or whatever.
   
2. Heat up wok to high heat, cook bacon pieces until crispy. Place in a bowl for later.
   
3. Leave the bacon fat in the wok and cook the egg in it. Scramble it by stirring constantly. Remove before it's fully cooked.
   
4. Clean the wok and return it to a high heat with fresh cooking oil.
   
5. Add the diced onion and cook until transparent.
   
6. Add mushrooms, carrots, and peas. Cook for a few minutes.
   
7. Add garlic, rice, egg, bacon, and all the sauces.
   
8. Stir until combined and slight charred.
   
9. Serve with ginger and spring onion.