Whisk the soy sauce, wine, oyster sauce, honey, and Chinese five-spice powder together in a small bowl. Set aside.
Crack the eggs into a medium-sized bowl and whisk to combine. Pour a small amount of vegetable oil in a non-stick pan and place over medium heat. Pour the eggs into the pan and sprinkle with a little salt. Scatter a third of the green onions over the surface of the eggs and place a lid on the pan. Let cook until the eggs pull away from the sides of the pan and the surface is nearly set. About 5-7 minutes.
Slide the egg out of the pan onto a cutting board. Immediately roll the egg into a log and set aside to cool. Once cool enough to handle, slice into ribbons and set aside.
While the eggs are cooking, add the bacon to a large wok over medium-high heat. Cook until the bacon is crisp. Remove the bacon using a slotted spoon and pour off all but 2 tablespoons of the fat.
Add the onions, carrots, and celery to the wok and fry until the onions are just translucent. Add the garlic and ginger and saute until fragrant. Stir in the mushrooms and cook until tender. Add the frozen peas and saute until plump and heated through.
Add the bacon back in along with the rice, red chilies, and the reserved sauce. Toss until the rice is coated and the ingredients are evenly dispersed.
Take the rice off of the heat and spoon onto a large platter. Decorate with the egg ribbons and whatever fresh herbs you have, I used cilantro and mint. Serve immediately with a round of cold beer.