Heat a large skillet or wok over medium heat. Add the chopped bacon and cook, stirring occasionally, for about 5-7 minutes, until crispy. Remove with a slotted spoon and drain on paper towels, leaving fat in the skillet.

In the same skillet, crack the eggs and stir gently over medium-low heat for about 1-2 minutes until just set but still soft. Remove and keep warm with bacon.

Add the chopped onion to the skillet and increase heat to medium. Sauté for about 3-4 minutes until translucent.

Stir in the frozen peas and carrots, cooking for 2-3 minutes until warmed through.

Raise heat to medium-high and add the cold rice, breaking up clumps. Stir-fry for 2-3 minutes.

Pour in the soy sauce and sesame oil, mixing until well combined. Continue stir-frying for another minute or two.

Add the crispy bacon and scrambled eggs back to the skillet, folding them into the rice mixture. Cook for an additional 1-2 minutes.

Taste and season with salt and pepper as needed. Stir and give it a minute longer on heat.

Remove from heat and garnish with chopped green onions. Serve hot.