1) Heat the oil in a large frying pan or wok, until just smoking.
Stir in the rice and stir fry for 1 minute, then add the bacon and prawns.
Continue to cook for a further 5 minutes over a high heat.
2) Stir in the beaten eggs, peas and spring onions, and cook for a further
two minutes. Season to taste.
3) Serve piping hot, garnished with spring onion tassels.
Note: For best results, slightly undercook the rice.
This will stop the whole thing from becoming a slodgy mess.
