Combine the garlic, ginger, 2 tablespoons of the oil and chicken in a bowl, mix well. Then combine oyster sauce, ketcup manis and shao hsing wine together.
Heat a wok over medium heat until hot. Add 2 teaspoons oil of the remaining oil and swirl to coat the wok. Add the egg and swirl to form a thin omelette. Cook for 30-45 seconds or until egg sets. Slide onto a board. Roll omelette up, thinly slice crossways.
Wipe wok clean and warm over high heat until hot. Cook the chicken, in batches, for 2 minutes or until cooked through. Remove to a clean plate. Add remaining oil and bacon, stir-fry for 1 minute. Add the Broccolini® and Minicaps®, stir-fry for 2 minutes. Add the rice, green onions, chicken and combined sauces. Stir-fry for 3-4 minutes or until rice is heated through. Stir in the sliced omelette. Serve with chilli, bean sprouts and coriander to taste.