Step 1

Starting in a cold large cast-iron skillet, combine the bacon and water. Turn on the heat to medium-high and cook, stirring occasionally, until the bacon begins to brown and crisp up and most of the fat has rendered out, about 10 minutes.

Step 2

Add the ginger and garlic to the bacon and reduce the heat to medium. Cook the aromatics in the residual bacon fat, stirring occasionally, until they start to soften and take on a little color, about 5 minutes. Using a slotted spoon, transfer the aromatics and bacon to a small bowl and set aside.

Step 3

Add the neutral oil to the remaining bacon fat and increase the heat to medium-high. Once the oil is shimmering, pour in the eggs and, using a rubber spatula, scramble quickly until they form big, soft curds, 30 to 40 seconds. Then break the cooked egg up into smaller pieces.

Step 4

Add the rice and toss to warm up the grains, coat in the fat, and mix with the eggs. If the rice begins to clump, use the back of a spoon or spatula to gently separate all the grains.

Step 5

Add the cooked bacon and aromatics, scallions, tomatoes, salt, MSG and sugar, and toss to mix and quickly warm the tomatoes.

Step 6

Divide the fried rice among six bowls and top each bowl with a handful of the lettuce and a big dollop of mayonnaise. Serve immediately.