1 tablespoon vegetable oil
3 large eggs, beaten
8 ounces bacon, cut into 1-inch pieces
1 medium onion, finely diced
5 cups cooked rice, fluffed and cooled
1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoons soy sauce
Fresh black pepper, to taste
3 scallions, chopped
Heat the oil in your wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs, remove from the wok, and set aside.
Keeping the heat at medium, add the bacon to the wok and allow it to render down and become crisp. The level of crispiness you achieve here is totally based on personal preference. Once the bacon's looking good to you, take it out of the wok and set aside, along with the scrambled eggs. Leave the bacon fat in the wok.
Add the diced onion to the wok and stir-fry until translucent. Then add the cooked rice and stir-fry for 2 to 5 minutes. Use your spatula to flatten out and break up any clumps. Add the salt, sugar, soy sauce, and pepper. Give everything a good stir for another minute or so.
When you start to see steam coming off the rice, it's heated through. If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to large clumps of rice will also help to break them up. To finish the dish, stir in the scrambled eggs, cooked bacon, and scallions. Serve!