Mince the onion and cut the bacon into bite-sized pieces. Separate the egg whites and yolks into separate bowls.

Heat half the butter (10g) in a pan, add the bacon and onion, and sauté over medium heat until the onion becomes translucent.

Add the egg yolks and cooked rice to the pan, mix well, and season with salt and pepper. Stir-fry until well combined.

Whisk the egg whites in a bowl until stiff peaks form to create meringue.

Heat the remaining butter (10g) in another pan, add the meringue, and cook over low heat until set.

In a microwave-safe container, combine shredded cheese, milk, and flour. Cover loosely with plastic wrap and microwave at 600W for 1 minute. Stir well, cover again, and microwave for another 2 minutes. Add salt and pepper and mix thoroughly.