Cook the Bacon: Begin your Breakfast Fried Rice by placing a cold skillet over medium heat and adding chopped bacon. Cook until crispy, about 8–10 minutes, ensuring to turn occasionally for even crisping. Transfer the bacon to a plate lined with paper towels.

Scramble the Eggs: In the same skillet, crack a couple of eggs into a bowl and whisk with kosher salt and ground pepper. Pour the eggs into the skillet and scramble them for about 2–3 minutes until soft and fluffy. Transfer the eggs to the plate with bacon.

Sauté Onions and Garlic: Increase the skillet heat to medium-high and add butter. Once melted, add diced white onion. Sauté for about 4–5 minutes until translucent, then add minced garlic and cook for another minute.

Fry the Rice: Add cold cooked rice to the skillet, breaking up clumps. Let it fry undisturbed for about 4–5 minutes; watch for a nice golden color.

Combine Vegetables and Soy Sauce: Once the rice is crispy, stir in soy sauce and frozen peas, carrots, and corn. Cook for an additional 3–4 minutes until vegetables heat through.

Add Eggs and Bacon: Mix in the previously cooked bacon and scrambled eggs along with sliced green onions. Stir until well combined and heated through, about 2–3 minutes.

Serve and Enjoy: Lift your skillet off the heat and serve hot. Garnish with extra green onions and a splash of soy sauce if desired.