Add the chopped bacon and half of the unsalted butter to a large non-stick pan.

Place the pan over medium-high heat and fry the bacon in the melted butter for about 5 minutes. Then add the eggs.

Quickly scramble the eggs and keep stirring until the eggs are set but not too dry.

Transfer the scrambled eggs and bacon to a clean plate. Peel and chop up the garlic and shallot. Add this together with the cooked rice, soy sauce, oyster sauce (optional), grated fresh ginger, frozen peas and carrots and the rest of the unsalted butter to the same pan you scrambled the eggs in. Season with a pinch of pepper and salt.

Place the pan back over medium-high heat and stir fry the rice for 5 more minutes. Add extra butter or oil if you like. Then add the scrambled eggs and bacon back to the pan together with the freshly chopped herbs.

Stir the fried rice well again and turn off the heat. Place a lid on the pan and let the eggs and bacon warm through for another 3 minutes. Check the seasoning of the fried rice and add extra pepper, salt or soy sauce to taste if necessary.

Scoop the eggs and bacon fried rice into bowls and serve immediately.