Place a medium fry pan on a medium heat.
Put the bacon in the fry pan and cook for about 5 minutes, stirring occasionally, allowing the fat to render from the bacon. I usually cook the bacon whilst I am preparing the other ingredients.
Add the mushrooms to the pan. Cook for 3 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
Add the spring onion and frozen corn to the pan. Cook for one minute, stirring, to allow the corn to defrost.
If using the beansprouts, add them to the pan with the sweetcorn.
Add the grated ginger to the pan and stir through the other ingredients.
Tip the rice into the fry pan and mix it through the other ingredients.
Scrape everything to one side of the fry pan.
Scatter the white pepper over the pile of fried rice.
Crack the eggs directly into the space you have created in the pan.
Lightly scramble the eggs with a spatula directly in the pan, then cook for 2 minutes or until set.
Scrape the cooked eggs from the base of the pan with a spatula, which should turn the cooked egg sheet into rough chunks. Cut any large chunks into smaller pieces with the spatula if necessary.
Pull the piled rice mix from the side of the fry pan into the middle, and mix the egg through the rice.
Drizzle the soy sauce over the rice, and stir again until incorporated.
Serve immediately, sprinkled with crispy onions if desired.