Heat 2 teaspoons of the oil in a wok or large deep frying pan over medium-high heat. Pour in egg and cook, swirling the pan to coat the base evenly. Draw in the sides to let the uncooked egg run onto the pan as it cooks. Roughly break up with a wooden spoon or spatula, turning and tossing, until cooked. Transfer to a plate.
Heat the remaining oil in the wok. Stir-fry the bacon and onion for 3-4 mins or until the onion is soft and bacon is starting to colour. Add the pumpkin and peas and stir-fry for 1 min.
Meanwhile, open the rice packets and microwave together for 90 secs. Add to wok and stir-fry for 1 min to separate grains. Add soy sauce to taste and stir-fry until heated through. Stir in coriander. Serve with bok choy.