Heat a tablespoon rapeseed oil in a large non-stick frying pan. Add the bacon and cook for 2-3 minutes. Add half the scallions, the mushrooms, chilli, garlic and ginger. Cook, stirring frequently, for about 3-4 minutes.
Add in the rice, remaining scallions and soy sauce. Cook until heated through stirring all the time. Taste and season with a little salt and black pepper.
To poach the eggs:
Bring a large pan of water the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.