• Slice the beef into thin strips across the grain. Marinade with 4 teaspoons of dark soy sauce and 1 tsp of pepper.
• Heat up a wok over medium fire. When smoking hot, add the oil. Stir-fry shallots and ginger over medium heat until they turn golden brown and start to crisp up.
• Add the beef slices and fry for about 30 seconds. Add the bacon or ham and stir-fry together for another 30 seconds, depending on how well done you prefer the beef.
• Stir in the salt and chicken stock powder or granules (optional). Then add the cooked rice, and stir or toss vigorously to mix well. Drizzle extra oil around the edges of the rice if it gets a little dry (but do NOT be tempted to add water).
• Stir in the oyster sauce, light soy sauce and 2 to 3 drops of dark soy sauce to colour the rice. Add the remaining pepper and stir or toss vigorously to mix well.
• When rice is warmed through, turn off the heat. Add the chopped spring onions and toss with the rice to distribute well. Immediately turn out onto a serving plate. Garnish with extra chopped spring onions and serve hot, with sliced chilli in soy sauce dressing.

For the Sliced Chilli in Soy Sauce Dressing

• De-seed and slice the chillies. Combine with the soy sauce in a small sauce or dish and serve with fried rice.