Add olive oil to a wok let it heat up.

Add garlic and 1/2 of the sliced onion. (Don't fully cook onion before adding the bacon). Add bacon and stir fry for a few minutes.

Move bacon, onion and garlic to one side of the wok and add the lightly beaten eggs. Season egg with salt and pepper. Scramble the egg and when its almost cooked mix with the bacon, onion and garlic.

Add the rice either from refrigerated temp or room temp only. Stir fry for a minute or two.

Wash the brine off the mushrooms and add to the wok.

Stir in the sesame oil, soy sauce and chicken booster. Lastly add the Chinese cooking wine.