If you are going to fry some egg to slice and put on top, do this now. **You don't have to do this option and often I will do 2 eggs this way as well as 2 eggs into the rice. **. Beat 2 eggs lightly in a bowl. Heat up 1-2 tbsp oil in a hot wok and add the egg without stirring - leave it to set in the bottom of the wok for about 10-15 seconds. Using a fish slice or spatula, flip the egg like you would if you were making an omelette and cook lightly on the other side. Remove from the wok and put on a board. Slice thinly when it is cool enough to touch and set aside.
Heat the rest of the oil in your hot wok and stir fry your onion, garlic and ginger, coriander roots and stems and bacon - for approximately a minute. ** At this point I would add all your optional extras - mushrooms, veggies, chinese sausage etc and cook for another 3-4 minutes. In a separate bowl dissolve the sugar in the shao xing wine and add to your wok and fry for one minute.
Add the rice to your wok with spring onions, soy sauce, sesame oil, maggie seasoning. Break up the rice and stir until well combined and the rice is heated through.
Using your spatula, push all the rice etc to one side of the wok. Add into the wok your two lightly beaten eggs and leave for 30 seconds or so before mixing the egg into the rice and veggies etc until well combined. The heat from the rice will cook the egg so keep cooking for maybe another minute, stirring. I also like to leave it for a little bit (1 minute or so depending on how hot your wok is) to get some "crispy bits" on the wok.
Transfer to a rice bowl, garnish with coriander, spring onions, fried egg if you fried your egg earlier, and some chilli or chilli oil. I usually cook some veggies to go with my rice - some quickly cooked bok choy or choy sum with oyster sauce for example.