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1
In a saucepan over medium-high heat, bring rice and 3 cups water to a boil.
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2
Cover and reduce heat to low.
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3
Simmer for 20 to 30 minutes, or until rice is just tender but still has a slight bite; drain any remaining water.
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4
Fluff with a fork.
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5
Cover and let cool for at least 30 minutes, or refrigerate overnight.
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6
In a large nonstick skillet or wok over medium-high heat, cook bacon until it is browned and fat is rendered, about 10 minutes.
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7
Drain any excess fat from pan (you still want a thin layer coating the bottom) and push bacon to sides of pan.
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8
In the center, add onions and cook until softened, about 2 minutes.
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9
Stir in green onions, garlic, and ginger and cook for 3 minutes, taking care not to let the garlic brown.
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10
Stir in peas and cook for 2 minutes, or until warm.
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11
Transfer mixture to a medium bowl.
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12
Lower heat to medium, add eggs, and scramble for 2 to 3 minutes, or until fully cooked.
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13
Add eggs to bacon mixture.
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14
Wipe out skillet (carefully, as it may be hot), add vegetable oil, and return to medium-high heat.
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15
When oil is hot but not smoking, add cooked rice and spread in an even layer.
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16
Cook, stirring occasionally, for 5 minutes, or until rice is heated through and slightly crispy.
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17
Stir in baconegg mixture.
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18
Season to taste with soy sauce and sriracha (if your bacon is on the salty side, you may want to use less soy sauce).
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19
Top with green onions and carrots and serve hot.
