Measure and prepare all ingredients including day-old rice. Dice any vegetables and slice green onions.

In a large skillet or wok, cook chopped bacon over medium heat until crispy, about 5–7 minutes. Remove bacon and set aside.

Lower heat and scramble beaten eggs in the same pan for 2–3 minutes until just set. Remove and keep warm.

Add oil to drippings in the skillet, sauté minced garlic for 30 seconds, then add prepared vegetables. Cook for 3–5 minutes until tender.

Add day-old rice and soy sauce into skillet, stir-fry for 3–4 minutes until heated through and slightly crispy.

Fold in crispy bacon and scrambled eggs, toss to combine, and heat through for another minute. Serve warm garnished with green onions.