Step 1

Line a plate with paper towels. Set aside.

Step 2

Add bacon to a cold 12” skillet or wok. Add the bacon to the skillet, then heat to medium heat. Cook the bacon, stirring occasionally, until the fat renders and the bacon is crisp, 10 minutes. Remove the bacon using a slotted spoon and transfer to the prepared plate to drain.

Step 3

While the bacon cooks, crack the eggs into a bowl. Season with ¼ tsp kosher salt and ¼ tsp ground pepper. Lightly beat with a fork.

Step 4

Drain all but 2 tablespoons of bacon fat from the skillet. Add the eggs, swirl to coat the bottom of the pan, then cook 1-2 minutes, until the edges are set. Using a rubber spatula, lightly scrape the edges towards the center to scramble the eggs. Allow to cook and set another 1-2 minutes, then scramble again. Repeat this process 1-2 times more, until the eggs are scrambled to your liking. Remove the eggs from the pan and set aside.

Step 5

Increase the heat to medium high. Add the butter and heat until it melts then foams. Add the onion, toss to coat in the fat, and saute until translucent, 5-6 minutes. Add the garlic and cook, stirring constantly, until very fragrant, about 1 minute more.

Step 6

Add the rice to the skillet and toss with the onions and garlic until well combined. Smooth the rice and onion mixture into an even layer and fry, undisturbed, for 4-5 minutes.

Step 7

Pour the soy sauce over the rice, then loosen the rice from the bottom of the skillet with a wood spoon, stirring the soy sauce into the rice. Add the frozen vegetables and sesame oil. Work the vegetables into the rice, tossing frequently, until the vegetables are defrosted and warmed through and the rice appears dry.

Step 8

Remove the skillet from heat. Stir in the bacon, scrambled eggs, and green onions. Serve immediately with additional soy sauce to taste.