Heat a large skillet or wok over medium heat, then add 8 oz of diced bacon. Cook for about 5–7 minutes until crispy, then transfer to a paper towel-lined plate.

In a small bowl, whisk together 4 eggs until well combined. Increase heat to medium-high, add 1 tablespoon of oil, and scramble the eggs for 2–3 minutes.

Finely chop 1 onion, mince 3 garlic cloves, and dice 2 medium carrots. Prepare vegetables for quick stir-fry.

In the same skillet, add more oil if needed. Stir-fry the chopped onion, garlic, and carrots for 3–4 minutes until the onion is translucent.

Add 1 cup of frozen peas and 4 cups of cooked rice to the skillet. Stir-fry for 2–3 minutes until heated through.

Drizzle 2 tablespoons of soy sauce over the mixture, and season with salt and pepper. Stir thoroughly for 1 minute.

Fold in the cooked bacon and scrambled eggs, stir-frying for an additional 1–2 minutes to combine.

Divide the fried rice among plates and garnish with sliced green onions, if desired. Serve immediately.