Chop the bacon into small pieces and add to a cold skillet over medium heat. Cook for about 10 minutes until crispy and golden brown. Transfer to paper towels to drain excess fat.

In a bowl, crack the eggs and season with kosher salt and ground pepper. Beat until well mixed, then pour into the skillet with the residual bacon fat. Cook for about 4-5 minutes until fluffy. Remove from skillet and set aside.

Increase heat to medium-high and add the butter. Once melted, add diced onion and sauté for 5-6 minutes until translucent. Add minced garlic and cook for additional minute.

Add the cold cooked rice to the skillet, smoothing into an even layer. Let fry undisturbed for about 4-5 minutes to develop crispy edges. Stir occasionally to prevent sticking.

Pour the soy sauce over the crispy rice and fold in. Toss in the frozen peas, carrots, corn, and toasted sesame oil. Mix until vegetables are heated through.

Remove from heat and fold in crispy bacon, scrambled eggs, and sliced green onions. Toss until well combined and serve immediately.