Measure rice and 3 1/4 cups water into a saucepan with a heavy base. Cover and bring to the boil, reduce heat to low and cook, tightly covered, for 12 minutes. Tip into a bowl and stir up. Set aside to cool.
Boil vegetables in lightly salted water for 3 minutes and drain well.
In a wok heat 2-3 tsp oil over medium-high heat.
Add the eggs and tilt the wok to spread egg. Break up with a fork and cook until barely firm. Tip onto a plate to cool.
Wipe out the wok and return to high heat.
Swirl in 2 tsp oil and stir-fry bacon until cooked.
Add another 1 1/2 tbsp oil and when it is hot add vegetables and bean sprouts and stir-fry briefly.
Stir in the cooked rice, soy or fish sauce and sweet chilli and stir-fry over high heat, keeping the ingredients constantly moving and turning, until well mixed and the rice is heated through.
Season with salt and pepper to taste and stir in the egg and prawns, mixing in evenly.