Instructions

1. In a large skillet or wok, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pan.
2. In the same skillet, add the beaten eggs and scramble them until fully cooked. Remove the eggs and set aside with the bacon.
3. Add the frozen peas and carrots to the skillet and stir-fry for 2-3 minutes until heated through.
4. Add the cooked Jasmine rice to the skillet, breaking up any clumps. Stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.
5. Pour the soy sauce and sesame oil over the rice, and add the cooked bacon and scrambled eggs back into the pan.
6. Toss everything together and season with salt and black pepper. Stir in the chopped green onions just before serving.
7. Serve hot and enjoy your Chinese-style bacon and egg fried rice!