Cook the rice according to the packet instructions. Add the peas 2 minutes before the end of the cooking time. Drain well and set aside.

Meanwhile, using a sharp knife, cut the spring onions into5cm/2in pieces and then along the length into very thin strips. Immerse in iced water and leave for 5-10 mins untill curled.

Heat oil in a frying pan or wok. Add the bacon, pepper and garlic. Stir-fry for 3 minutes over a medium heat. Pour in eggs and stir fry untill just set. Add rice and peas. Stir in five spice or chilli. Heat through. Drain spring onions and mix in. Season and serve.