Step 1

Make rice ahead of time and leave plenty of time to cool. In a small pot, bring 2 cups of water, 2 Tbsp Rice Vinegar, and 1 Tsp of sesame oil to a boil. Add rice to the pot and lower the heat to a low simmer. Cover and cook for 20 minutes.

Step 2

Once the rice has absorbed all of the liquid, add 1 cup of frozen vegetable medley. Fluff rice and mix in veggies. Take off of the heat and let cool uncovered for at least 15 minutes before frying. It is important to make sure that all of the liquid is absorbed by the rice. Wet rice will not fry nicely, so it is important to have loose fluffy rice. If after 20 minutes, there is still some water in the rice pot, give it a few more minutes.

Step 3

Heat a large wok or flat skillet on medium/high heat.

Step 4

Cut thick cut bacon into small pieces by cutting the bacon in half lengthwise and then cutting the strips into quarter inch pieces. Add the bacon to the pan. Stir to make sure that the bacon cooks on all side.

Step 5

Once the bacon is browned, but not too crispy, add the rice and vegetable medley to the pan. Spread the rice around to make sure most of the rice is making contact with the cooking surface. Turn the heat down to medium and let the rice cook for 5 minutes without stirring.

Step 6

While the rice is frying, heat a small non-stick skillet on medium heat. Beat 2 eggs together in a bowl, and then pour into a hot pan. Let the eggs cook spread thinly over the pan. Once the eggs start to firm up top and bottom, use a spatula to roll up the scrambled eggs and use the spatula to chop it up. Add it to the rice.

Step 7

Toss the scrambled egg and rice together. Use your spatula to work up any stuck on bits, and spread the rice out again. Add soy sauce, 1 tsp of sesame oil, and 2 tbsp of butter to the rice, and toss. Let cook for 5 more minutes, making sure there is a nice mixture of crispy browned rice, and some fluffy rice.

Step 8

Serve with a sprinkle of sesame seeds and diced green onions.