Instructions

1. Loosen up day old rice with a spoon.
2. In a nonstick pan, scramble the beaten eggs with a touch of olive oil over medium high heat. Set aside.
3. Stir bacon in the same pan over high heat for 5-7 minutes until crispy and the color of the bacon turns into dark red. Set aside with the scrambled eggs. Make sure you leave the dripping in the pan.
4. Add carrots and onions into the pan and sauté for 3 minutes with the bacon dripping until onions are translucent.
5. Add rice, green bell peppers and mushrooms into the pan and keep stirring for another 3 minutes.
6. Reduce to medium heat. Put cooked bacon and eggs back into the pan. Add oyster sauce and toss until even.
7. Turn off the heat. Sprinkle a generous pinch of ground black pepper. Transfer to a serving plate or bowl and serve.