Step 1

Add the chopped bacon to a large, cold skillet. Turn the heat to medium and cook until crispy. Remove from the pan to a paper towel-lined plate. Set aside.

Step 2

In the same skillet, add the diced onion and cook until translucent in the bacon grease, about 3-5 minutes.

Step 3

Add the minced garlic and frozen peas and carrots. Sauté for 2-3 minutes until vegetables are tender. Then, add the cold rice and cook for 2-4 minutes, stirring well.

Step 4

Push the rice and vegetables to one side of the pan. Add the whisked eggs to the empty side and scramble until cooked through. Mix the eggs into the vegetables.

Step 5

Increase the heat to high. Add the soy sauce, oyster sauce, sesame oil, and chopped cooked bacon. Mix well to combine all ingredients, and add salt and pepper to taste.

Step 6

Cook for 1-2 more minutes, then serve hot with chopped green onions for garnish. Enjoy!