Cook the Bacon: Begin by chopping the bacon into small pieces and adding them to a cold skillet. Heat the skillet over medium heat, allowing the bacon to render its fat slowly. Cook for about 5–7 minutes or until the pieces are crispy and golden brown. Once done, use a slotted spoon to transfer the bacon onto paper towels to drain, leaving the flavorful drippings in the skillet.

Scramble the Eggs: In a medium bowl, crack the eggs and add a pinch of kosher salt and freshly ground pepper. Beat the eggs until well combined. Increase the skillet temperature slightly and add the eggs, scrambling them in the remaining bacon fat. Cook for about 2–3 minutes until just set, ensuring they remain fluffy. Once cooked, transfer the scrambled eggs onto a plate and set aside.

Sauté the Aromatics: With the skillet still over medium-high heat, add a tablespoon of butter to the drippings. Once melted, add the diced white onion and sauté for about 3 minutes until they become translucent. Then, stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to let it burn.

Fry the Rice: Introduce the cold cooked rice to the skillet. Spread the rice evenly across the skillet and press it down lightly with a spatula. Allow it to fry without stirring for about 4–5 minutes until the bottom gets crisp.

Add Seasonings and Vegetables: Pour in the soy sauce and gently mix everything together. Add the frozen peas, carrots, and corn to the skillet, stirring to incorporate. Drizzle the toasted sesame oil over the mixture and keep cooking for another 2–3 minutes.

Combine All Ingredients: Finally, return the crispy bacon and fluffy scrambled eggs into the skillet. Use a spatula to fold everything gently, ensuring the ingredients are evenly distributed throughout the rice.