Preparation Steps

• In a large skillet or wok, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
• Add vegetable oil to the bacon fat and heat over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove eggs and set aside with the bacon.
• Add garlic to the pan and sauté for 30 seconds until fragrant. Add the peas and carrots and cook for 2–3 minutes until heated through.
• Add the chilled rice to the pan, breaking up any clumps. Stir-fry for 3–4 minutes until rice is heated through and slightly crispy.
• Return the bacon and scrambled eggs to the pan. Add soy sauce, oyster sauce, sesame oil, and black pepper. Stir everything together until well combined and heated through, about 2 minutes.
• Stir in the green onions and cook for another 30 seconds. Taste and adjust seasoning if needed. Serve hot.