1. Combine chicken with soy and sugar; set aside.
2. Heat a large wok or a large sauté pan over medium high heat, add marinated chicken and let brown on one side.
3. Once browned, toss the chicken and cook until done. Remove from pan and set aside.
4. In the same wok, add a little more oil to coat the bottom, and heat over medium high heat. Add onion, garlic and chili flakes and sauté until the onion is translucent.
5. Add eggs, break the yolks, and let the egg set about halfway then scramble briefly.
6. Add rice and toss briefly, breaking up big lumps with the back of your spatula.
7. Add SYD Chicken rub and cayenne, as needed, and toss, breaking up lumps, until the rice is evenly coated in the sauce and the grains are all separated. Add more soy sauce if you want a darker color.
8. Add bacon, cooked chicken and white pepper and toss.
9. Serve immediately with a lime wedge and topped with chopped cilantro.
   

Tips

1. Use cold, leftover cooked rice that was left overnight in the fridge. This will firm up and separate the grains so the rice will not be sticky when you fry it. If you can’t wait, spread your freshly cooked rice on a sheet pan to cool it down quickly and refrigerate a few hours before cooking.
2. Don’t use short grain sushi rice, sweet rice, or glutinous rice. I like medium grain jasmine rice as the grains don’t clump or fall apart when fried. Short grain rice tends to be softer and sticks together so you’ll need more oil if you use it.
3. A super-hot wok is ideal to fry rice but any large sauté pan or pan will work. Use enough oil so your ingredients don’t stick to the surface. In Chinese restaurants, their super-hot woks can achieve that smoky burnt flavor called “Wok Hey” in their stir-fried dishes. Your home stove probably does not have the 25,000+ BTU so preheat your wok before adding ingredients.
4. Try not to cook a too big a batch because when you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
5. Don’t overdo your wet seasonings like soy sauce. Add a few tablespoons for flavor. Taste it and if not salty enough then add salt after that for saltiness. Too much wet seasonings will make your fried rice wet and soggy.