XO Sauce;
Soak dried prawns and shallots in the Shaoxing wine for at least 1 hour. Strain and reserve the liquid.
Place strained prawns and shallots into the Thermomix bowl along with chilli, garlic, shallots, bacon and EVOO. Chop 6 sec/speed 6. Cook 10 min/Varoma/speed 1/MC off. Add soy sauce, sugar and the reserved liquid. Cook 10 min/90°C/speed 2. Blend 2 min/speed 10.
Transfer to a sterilised jar and add the dried chillies. Cool and refrigerate until needed.
The Fried Rice;
In a small bowl, place soy sauce, apple cider vinegar, sugar, salt and 60g of XO Sauce. Stir to combine. Set aside.
In a large wok, heat 2 tablespoons of EVOO and fry the red onion and ginger until softened. Add Shaoxing and cook for 1 minute. Add the reserved XO sauce mixture and stir-fry for 1 minute.
Add cold rice and stir to evenly coat the rice, then cook, without stirring until a golden crust forms on the base (2-3 minutes). Add spring onion and beansprouts and stir-fry, stirring for 1 minute.
The Omelette;
Place eggs, salt, pepper and cream into the Thermomix bowl and whisk 20 sec/Butterfly/speed 3.
Heat 1 tablespoon of EVOO in a frying pan. Pour in roughly a quarter of the egg mixture and fry until almost completely cooked. flip omelette and cook the other side. Turn out onto a plate. Continue with remaining egg mixture to make 3 more omelettes.
Fill each omelette with fried rice and garnish with extra bean shoots, spring onion and chilli.