Step 1

1 In a wok or large, nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering

Step 2

2 Add the eggs and cook, turning them over while scraping the bottom of the pan and breaking them into medium chunks with a spatula until set, 1 to 2 minutes

Step 3

3 Transfer the eggs to a plate and cover them to keep warm

Step 4

4 Wipe the skillet clean and return it to medium-high heat

Step 5

5 Add the remaining oil, bacon, onion and garlic and cook, stirring occasionally and breaking up any clumps of bacon, until the onions are soft and the bacon fat is rendered, about 10 minutes

Step 6

6 Adjust the heat if the ingredients begin to burn

Step 7

7 Carefully tilt the pan and spoon off all but about 2 tablespoons of the bacon fat (see NOTES)

Step 8

8 Add the rice and heat through, breaking up any chunks and mixing the rice with the bacon mixture, about 2 minutes

Step 9

9 Drizzle the soy sauce and sesame oil over the rice

Step 10

10 Add the peas, if using, and the scrambled eggs and heat through, stirring often, about 2 minutes

Step 11

11 Taste, and season with the salt, pepper and additional soy sauce or sesame oil, as needed

Step 12

12 Sprinkle with fresh chopped scallion, if using, and serve hot or at room temperature

Step 13

13 NOTES: Do not skip the step of draining some of the bacon fat from the pan before adding the rice, otherwise the dish will be very oily

Step 14

14 If you want to reduce the fat in the dish, cut down on the bacon or substitute turkey bacon

Step 15

15 If you don’t have cooked rice on hand, put the rice on the stove before you begin cooking the rest of the dish

Step 16

16 The amount of uncooked rice you'll need to yield 4 cups of cooked will vary depending on the chosen rice

Step 17

17 For 4 cups of cooked long-grain white rice, rinse the rice until the water runs clear

Step 18

18 Then, place 1 3/4 cups rice in a medium, lidded saucepan over medium-high heat

Step 19

19 Add 2 teaspoons of olive oil and stir to the coat rice

Step 20

20 Add 3 cups of water, a pinch of salt, if desired, and bring to a boil

Step 21

21 Reduce the heat to low, cover and simmer until the rice is tender and the water is absorbed, 15 to 20 minutes