Heat 4 tbsp vegetable oil in a pot and stir in 2 tbsp flour to create a roux. Cook until it turns brown and thickens.

Add 2 cups water, 4 tbsp soy sauce, 4 tbsp ketchup, and 3 tbsp corn syrup to the roux. Stir until the mixture is smooth.

Once the sauce thickens, add 2 tbsp vinegar and stir. Remove from heat when the sauce is slightly runny, as it will thicken upon cooling.

Sprinkle pepper to taste and set the sauce aside.

Chop bacon, onion, green onion, and green chili into desired sizes. Sauté them in a pan with oil until cooked.

Season the sautéed ingredients with 2 tbsp soy sauce, 4 tbsp cooking wine, and pepper to taste.

Add 400-500g cooked rice to the pan and stir-fry until well combined.

Whisk 4 eggs (2 eggs per serving) and cook in a pan with oil, stirring constantly to create a soft scrambled texture.

Place the fried rice in a bowl, invert it onto a plate, and cover with the scrambled eggs.