Heat a large skillet or wok over medium heat. Add the chopped bacon and cook for about 5–7 minutes until crispy and golden. Remove bacon and drain on paper towels, keeping fat in the pan.

In the same skillet, reduce heat slightly and scramble the eggs for about 2 minutes until cooked through. Remove and set aside.

Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.

Add the frozen peas and carrot mix, cooking for an additional 2-3 minutes until heated through.

Increase heat to medium-high and add cold cooked white rice, breaking up clumps and stir-frying for 2-3 minutes.

Pour in the soy sauce and drizzle sesame oil over the rice mixture, stirring to coat.

Return the bacon and scrambled eggs to the skillet, gently folding everything together for 1-2 minutes.

Taste and add salt and black pepper as desired, mixing for about a minute.

Remove from heat and sprinkle chopped green onions on top before serving.