Place the chicken, mirin and soy sauce in a medium bowl and toss to coat the chicken well.

Heat 1 tablespoon of the oil in a large, heavy-based frying pan over medium–high heat.

Cook the chicken for 4–6 minutes or until just cooked through. Remove from the heat and set aside.

Add the remaining 1 tablespoon of oil to the same pan, along with the bacon. Cook for 2–3 minutes until golden. Add 1 tablespoon of water if required to scrape up any sticky bits.

Add the garlic and cook, stirring, for 30 seconds.

Add the frozen corn and peas and cook, stirring, for 1 minute until just thawed.

Push the contents in the pan to one side and add the egg. Cook for 1–2 minutes until set. Once set, stir the egg through the bacon, corn and pea mixture.

Return the chicken to the pan, along with the cooked rice, soy sauce, sesame oil and spring onion. Toss to combine.

Serve topped with crispy fried shallots and chilli oil, if using.