In a large skillet, heat over medium heat and add diced bacon. Cook for 5–7 minutes, stirring occasionally until crispy and golden brown.

In the same skillet with the remaining bacon fat, reduce the heat slightly to medium-low, and crack in your eggs. Stir gently and cook for about 2–3 minutes until the eggs are just set but still soft and fluffy.

Add the cold, leftover rice to the skillet, ensuring it breaks apart easily. Toss in the chopped green onions and cook for an additional 3–4 minutes on medium heat until combined.

Return the crispy bacon to the skillet and stir well to incorporate. Allow everything to cook together for another 2 minutes.

Taste and adjust seasoning, perhaps adding soy sauce. Serve hot, garnished with additional green onions if desired.