Bring the water to a boil and pour in the rice (no need to rinse). Give it a stir so that the rice is covered by the water, put a lid on the pan and cook for 20 minutes on the lowest heat on your smallest burner if using gas). Go for a low-medium temperature for induction.
After 20 minutes, take the lid off and spread out the rice onto a tray or large dish. Leave to cool, uncovered for 20-30 minutes (until room temperature), then cover with clingfilm/plastic wrap and place in the fridge until you're ready to use (make sure you use the rice within 24 hours).
When you're ready to make the rice, heat ½ tbsp. of the oil in a large wok. Add the bacon to the wok and fry on a high heat until the bacon is crispy. Spoon the bacon into a bowl.
Add the remaining oil to the pan and then add the onion. Cook, stirring regularly on a medium heat for 5 minutes until the onions are starting to turn soft and translucent. Add in the red and green bell peppers, the red and green chillies and the garlic. Cook for a further 2 minutes.
Now add the rice and cook on a high heat. Use a spatula to ensure the rice doesn't stick to the bottom of the pan, and move the rice around so that it's all getting reheated.
Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash of the soy sauce.
Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled. Now mix the egg into the rice. Add the bacon back in. Pour in the soy sauce and salt and mix it all together until the bacon is hot.
Squirt in the lemon juice, stir and taste. Add a little more lemon juice if required. You can also add in the sesame oil at this point if using.