Beat the eggs with the sesame oil and a tiny pinch of salt. Place 2 tablespoons of vegetable oil and the sliced ginger in a large non-stick frying pan and set over a medium heat. Once the ginger begins to sizzle and darken, remove from the pan and add the bacon. Stir-fry for 2 minutes until it begins to crisp, then add the mushrooms, peas and shrimp. Stir-fry for a further minute, then set aside.
Using kitchen paper, wipe clean the frying pan (don’t burn yourself) and return to the heat. Add a further 2 tablespoons vegetable oil and the paste. Once it is hot, add the eggs and lightly scramble them into the oily paste before stirring in the cooked rice. Keep stirring until it is piping hot, then mix in the bacon mixture and the spring onions. Serve.