Slice beef into thin strips, cutting across the grain.
Chop brocolli into small pieces
Slice ginger thinly and chop garlic finely
Fry the beef until browned then remove from heat. Fry the brocolli, ginger and garlic. Once cooked, return the beef to the pan and add a tablespoon or so of oyster sauce and mix around.
Serve with rice
Steam the rice. The rice should come out fairly dry, not gluggy. A rice cooker works best, although microwaving it can also achieve good results. Leaving the rice in the fridge for a few hours, or overnight, can also help it to dry out.
Stir fry the chicken, then the vegetables in a wok. Vegetables should not be overcooked. Remove from the wok.
Crack the eggs into a bowl and mix. Heat enough oil in to coat the base of the wok. Pour the egg over the oil and fry until cooked. Remove from the pan and cut into strips.
Add more oil to the wok, then pour in the rice and fry it until it begin to brown, stirring continuously. If you have too much rice, fry in batches.
Add the meat, vegetables and pineapple pieces into the rice and stir around to heat. Pour in some of the pineapple juice from the tin and stir it in to add flavour. Gently mix in the strips of egg. Stir in soy sauce to taste.
Set the spaghetti cooking in a pot of boiling water.
Finely cut the garlic, parsley and the chillis. Slice the capsicum and dice the bacon.
Fry the bacon, then set aside. Drain the pot, the heat the oil on medium and gently fry the garlic, chilli and capsicum. Once the capsicum is soft remove it from the heat and set aside. Do not throw out the oil as this will flavour the dish.
Once the spaghetti is cooked, drain. Pour some of the flavoured oil into the spaghetti pot, then return the spaghetti to the pot. Mix the garlic, chilli, capsicum, bacon and parsley through the spaghetti. Season with salt and pepper if desired.
Serve with freshly grated parmesan cheese.