my recipe, not an exact science.
-Fried 2 beaten eggs and cut into a chiffonade then cut the strips so they were about 2" long. Set aside.
-Cut up bacon into 1" pieces and fried them on medium heat so I wouldn't get any burning. Removed crispy pieces to drain. (I like Farmer John's Thick Cut Bacon)
-Added a Fried Rice seasoning packet (dry) you should be able to find them in most Asian sections of the market into a bit of Soy Sauce, how much soy sauce depends on you and the amount of rice you have. I like Noh brand for the seasoning package.
-Removed pan from heat and poured out 2/3 of the fat.
-Poured the seasoned soy mix into the pan of bacon fat and stirred so it wouldn't burn or clump up.
-Add the bacon and eggs to the pan, but back on med/med-high heat.
-I had about 2 cups (dry measurement) of cooked rice which I then added to the pan.
-Mix until rice is fully covered with the sauce but don't let the soy sauce/fat burn.
*you can add whatever veggies you like if you so desire.