Cook rice in rice cooker according to instructions.

While the rice is cooking, dice chicken and mix with 2 tablespoons soy sauce and crushed garlic. Set aside.

Make the omelette. Heat a non-stick frying pan on high and spray with oil. Whisk 2 eggs with 2 tablespoons of water. Add to hot pan and ensure egg mixture spreads evenly to the edges. Turn down heat slightly and cook for a few minutes until the top is set. Carefully turn omelette over to ensure all egg is cooked. Remove from pan and slice into small pieces. Set aside.

Dice bacon and add to same frying pan that you just cooked the omelette in. Cook until crispy then remove from pan and drain on paper towel.

In a large wok, heat 1 tablespoon oil and stir fry chicken until cooked through. Add frozen vegetables.

Once the veggies are soft, add cooked bacon, egg and rice into the wok. Add remaining soy sauce and mix for another 5 minutes until rice starts to colour and everything is combined.