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1
Begin by scrambling the whisked eggs in a large nonstick skillet or wok, lightly brushed with oil. Be careful not to overcook them. Remove the eggs and set aside in a bowl when just done.
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2
Place the bacon in the skillet and cook over medium heat, tossing occasionally. When the bacon is browned, remove it with a slotted spoon and place in a separate bowl. Set aside. Discard all but 2 tablespoons of the bacon grease and return the skillet to the heat.
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3
Turn the heat to high and add the onion. Cook for 2 minutes, stirring until it is wilted and slightly translucent. Add the garlic cloves, ginger, and scapes. Cook, tossing, for another 2 minutes. Add the mushrooms and cook for another minute.
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4
Add the rice. If your pan is dry, add a drizzle of oil. Depending on your rice, you may need to vigorously break up the clumps while tossing it (I used a leftover sticky Japanese rice so it was quite clumpy). Toss and break the rice up for 1 to 2 minutes.
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5
Add the komatsuna, fresh peas (unless you're using frozen peas), and soy sauce, then toss for another minute. Add the snow peas and frozen peas (if using) with the sesame oil and toss. Add the bacon and eggs back into the mixture and toss to distribute until everything is heated through. Add the honey, then taste for additional soy sauce.
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6
Serve warm with your favorite Asian condiments.
