°2 tablespoons oil, peanut, vegetable or canola
°2 eggs, lightly beaten
°150 g (5 oz) chicken breast, thinly sliced ​​into small pieces
°2 garlic cloves, minced
°1/2 onion, finely chopped
°120 g (4 oz) bacon, excess fat trimmed, chopped (Note 1)
°1 small carrot* , peeled and cut into 0.75 cm / 1/3" dice
°1/2 cup frozen corn* (or canned or fresh)
°1/2 cup frozen peas*
°2 cups (packed) day-old cooked white rice (Note 2)
°3/4 cup green onions, thinly sliced
°2.5 tablespoons Chinese cooking wine or Mirin (Note 3)
°1 tablespoon oyster sauce (Note 4)
°3 tablespoons light soy sauce (Note 5)
°1/2 tsp sesame oil, optional
°1/4 tsp white pepper

* Methods :

Gravy & Chicken: Combine gravy in a bowl. Pour 2 teaspoons over the chicken, toss to coat well, then set aside for 10 minutes.
Egg: Heat 1 tablespoon of oil in a wok or skillet over medium heat. Add the egg and scramble until just cooked (still a little moist), then remove.
Fried Rice: Increase heat to high, add remaining 1/2 tbsp oil and bacon to same skillet. Cook for about 1 minute until the fat begins to melt, then add the onion and garlic.
Cook until bacon is lightly browned - about 1 1/2 minutes.
Add the vegetables (still frozen is good). Cook for 1 minute.
Add the chicken and cook until it turns from pink to white - about 1 1/2 minutes.
Add rice and sauce ingredients. Cook 1 1/2 minutes, stirring constantly.
Add egg and green onion, stir to disperse then remove from heat.

Enjoy !