Heat a drizzle of sesame oil in a large, nonstick skillet over low-medium heat.

Beat the eggs with a fork and pour into the skillet in an even layer. Leave until cooked through then remove to a cutting board, roll up like a jelly roll, thinly slice and set aside.

Increase the heat to medium-high.

Add the bacon to the skillet and cook until crisp. Remove to a paper towel lined plate, set aside and remove all but 2 Tbsp of the bacon drippings from the pan.

Cook the shrimp in the pan until cooked through, remove and set aside.

Add in the 2 Tbsp oil and the ginger and garlic. Cook for 1 minute.

Add in the cabbage, carrot and red pepper. Cook 2-3 minutes.

Add in the rice, soy sauce, curry powder, cayenne, sesame oil and butter.

Cook, stirring often, until well combined.

Add in the baby corn and scallions. Stir and cook until heated through.

Add back in the egg, bacon and shrimp.

Serve with Sriracha.