The most important thing in this dish is properly cooked, and more precisely - prepared rice. So, prepare a deep pot with a tight-fitting lid. For each serving, measure half a Cup of rice. I originally was cooking for 2 people and in accordance with the recommendation of the measured 1 Cup of rice, which subsequently increased in volume more than 4 times. So this portion was big for two:) the Rice should be washed 4-5 times, thus you need to RUB the seeds between your hands. Washed rice put into a saucepan, pour water so that its level was half an inch (1 inch = 2.54 cm) above the layer of rice, and bring to a boil over high heat. As soon as the water boils, reduce the heat to low.

20 minutes later, the water disappears and the rice will become like flakes. Immediately say, I usually I cook rice differently, but this way was a pleasant surprise. The cooked rice was crispy, not overcooked. It is necessary to slightly cool.

The rice is prepared, now proceed directly to the preparation of the dishes. To do this, cut the bacon in small cubes and fry in a pan until brownish color. The bacon remove from the pan.

On the formed fat quickly fry the chopped garlic, ginger and finely chopped onion.

Lightly beat the eggs and pour into the pan. Fry scrambled eggs, shattering it to pieces. There are several options. One of them eggs are added directly to the rice and cook until then, until you grab it. I also prefer the option, when first fry the eggs separately and then add the rice.

To scrambled eggs add frozen peas, heat for a few minutes.

Add boiled rice and mix all together in a pan. Fry all together for a few minutes, until the rice is warmed. At the end add the previously fried bacon, pour the soy sauce, season to taste with salt and pepper.

Serve hot as a side dish to meat or fish dishes. Bon appetit!