Cook the short-grain Japanese rice according to the packet instructions. Drain and leave to cool. This can be done a day or 2 ahead if you wish.

Break up the sausage meat using your hands, slice the mushrooms, spring onions and the garlic and chop the tomatoes.

Use half of the sesame oil to grease 4 small ramekins or sauce pots (if making 4 portions). Separate 4 of the eggs (if making 4 portions) and carefully transfer the yolks into the oiled dishes. Beat the egg whites with the remaining 2 eggs (if cooking 4 portions) along with a generous pinch of salt and sugar.

Add the vegetable oil to a large non-stick or well-seasoned frying pan or wok and set over medium heat. Lay the bacon in the pan and cook until crisp, then remove from the pan and set aside to cool. Add the sausage meat and mushrooms to the pan and saute until cooked through and lightly browned (about 6-8 minutes), then add the white part of the spring onions and the garlic and continue to cook until both have softened.

Tip the cooked rice into the pan along with a splash of water, and break up the rice with a spatula, mixing the sausage and mushrooms through the rice as you go. Add the remaining sesame oil along with the soy sauce and brown sauce and stir well. Push everything to the sides of the pan so you have a ‘donut’ of fried rice along the edges with a hole in the middle. Pour the beaten, seasoned egg mixture into the centre of the pan and scramble for a few minutes until set.

Fold the now scrambled egg through the rice and stir in the chopped tomato and white pepper. Remove from heat, taste, and adjust seasoning with more pepper and soy sauce, if you like.

To serve, scoop into shallow dishes and garnish each serving with a egg yolk from the ramakin dishes, the cooked streaky bacon (which you can chop up if you wish) and the green parts of the spring onion.