Heat 2 tbsp of the oil in a large sauté pan or wok, over a high heat. Add the egg and cook until scrambled. Remove and transfer to a plate.
Heat 1 tbsp of oil and cook the prawns until just cooked and transfer to a separate plate. Return the pan to the heat, add the remaining vegetable oil and add the carrot, onion garlic and bacon, season with a generous pinch of salt. Sauté for about 5 minutes then add the bacon and continue to cook to caramelise.
Add wine, turn the heat up and cook for 30 seconds then add the rice, peas, shallots, sauces and sesame oil and cook, stirring, for 2 minutes to heat the rice through.
Serve the rice with the avocado sliced over, the prawns and remaining shallots scattered. Combine the chilli and soy and serve on the side.