Step 1

In a wok or large skillet, cook the chopped bacon. Reserve the bacon bits and drippings leaving about a tablespoon in the pan. Set aside.

Step 2

Add the ground sausage, crumble with a fork and cook until brown (I like mine a little dark brown and kind of crispy but this is up to you). Remove the sausage from the pan. Set aside.

Step 3

In the same pan (where the bacon and sausage were cooked), scramble the eggs. I don’t add any extra oil anymore unless needed. Set aside.

Step 4

Add a little oil or more bacon drippings to the pan if needed. Add the garlic and chopped carrots and let sizzle for a minute. Add the chilled rice. Crumble and stir using a wooden spoon to separate the grains. Season with salt and then drizzle with enough soy sauce for color. The amount of soy sauce and salt will depend on your taste preference.

Step 5

When the rice has fully warmed up, add the cooked sausage and the corn and peas stirring often until the veggies are done. Stir in the bacon bits and scrambled eggs breaking it up as you do so. Cook until everything is fully heated up. Taste and adjust seasoning, if needed.

Step 6

Transfer to a plate and garnish with green onions. Serve immediately. Enjoy!