Method

1. Cook rice according to packet directions. Once cooked, spread into one layer on a baking tray and leave to cool. If you can, do this earlier in the day and leave in the fridge with some cling wrap over the top of it. This allows the rice to dry out a little and not be so 'sticky', which is what you want when frying the rice for a dish like this.
2. Heat a non stick frying pan over medium heat and cook bacon until crispy and golden. Remove and drain on some paper towel.
3. Add the eggs to the pan and cook for a minute or two, moving it around the pan to create ribbons of cooked egg. Remove and set aside.
4. Add the celery and garlic to the pan and cook until slightly soft and then add in the rice, frozen veggies and cabbage. Stir for a few minutes to heat through, making sure the veggies are cooked.
5. Add the bacon and egg back in and as much soy sauce as your family likes. I usually slosh it in, stir and then taste to see if we need more.