Begin by placing chopped bacon into a cold skillet over medium heat. Slowly cook the bacon for about 6-8 minutes, stirring occasionally, until it becomes crispy and golden brown. Once done, transfer the crispy bacon to a plate lined with paper towels, leaving the rendered bacon fat in the skillet for flavor.

In the same skillet with the reserved bacon fat, add diced onion and sauté for 3-5 minutes until the onions are translucent and fragrant.

Stir in the minced garlic along with the frozen peas and carrots. Sauté the mixture for an additional 2-3 minutes.

Add the chilled, cooked long-grain rice to the skillet, breaking apart any clumps with a spatula. Cook the rice for 2-4 minutes, stirring continuously.

Push the fried rice mixture to one side of the skillet, creating space for the beaten eggs. Scramble the eggs for about 2 minutes until fully cooked, then fold them into the rice mixture.

Increase the skillet heat to high and add soy sauce, oyster sauce, and the reserved crispy bacon. Mix everything well for about 1-2 minutes.

Remove the skillet from heat and serve hot, garnished with chopped green onions.