Coat a non-stick wok or frying pan with cooking spray. Add half the egg. Swirl wok to make a thin omelette. Remove omelette, roll and cut into thin strips. Repeat with remaining egg.
Stir-fry bacon in pan until brown. Add spring onions, celery, garlic and ginger and stir-fry over high heat until vegetables are just tender.
Add rice, omelette and remaining ingredients. Stir-fry, tossing until well combined and heated through.