In a large wok over high heat, sizzle the oil and bacon until crispy, about 2 minutes. Toss in the prawns, capsicum, and peas, and stir-fry for an additional minute.
Lower the heat to medium-high and gently add the eggs into the wok. Stir with a wooden spoon until the eggs are just cooked.
Combine the cooked rice with the wok ingredients, tossing frequently, for 2 minutes until thoroughly heated and mixed.
Toss bean sprouts and soy sauce in wok over medium heat for 1 minute until well combined. Serve over rice in bowls, garnish with green shallots, and enjoy immediately.