Prepare Rice & Bacon: Start with day-old rice for the best texture. Cook the beef bacon in a skillet over medium heat until crispy, then crumble it and reserve the fat for later use.

Cook Eggs: In a separate bowl, whisk the large eggs with salt and pepper until well combined. Pour them into the skillet, scrambling until just set. Once cooked, chop and set aside.

Sauté Aromatics & Vegetables: In the same skillet with the reserved bacon fat, sauté the diced onion and green onion whites over medium heat for 1-2 minutes until softened. Add minced garlic and cook for an additional 30 seconds. Then, stir in the frozen peas, carrots, and corn, cooking for 2-3 minutes until heated through.

Add Rice & Sauce: Incorporate the cold cooked rice, breaking up any clumps. Stir-fry for 3-5 minutes until the rice is evenly heated. Push the rice aside, pour in the soy sauce, and let it bubble for 1-2 minutes before mixing everything together.

Combine Proteins & Finish: Gently fold in the chopped scrambled eggs and crumbled bacon into the rice mixture. Remove from heat and drizzle with toasted sesame oil to add extra flavor.

Serve: Taste the dish and adjust seasoning as necessary. Garnish with sliced green onion tops and serve immediately for a delightful breakfast!