cook rice in large saucepan of boiling water for 10- 12 minutes or until tender. drain and cool.
meanwhile, heat oil in wok or large frying pan over medium heat; add eggs; swirl over base to form an omelette; cook 2 minutes, turn, cook a further 2 minutes or until set. transfer to a chopping board, cool slightly. roll up tightly and slice thinly.
reheat wok on medium high; add bacon; cook 2 minutes. add shallots, peas and rice. cook, stirring, 3-4 minutes. add egg and MAGGI original seasoning. stir until heated through.
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