Heat a large skillet over medium heat. Add the chopped bacon and cook until crisp. Remove bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pan.
Pour the beaten eggs into the hot bacon fat. Scramble quickly until just set, then remove from pan and set aside with the bacon.
Increase heat to medium-high. Add garlic, ginger, and white parts of green onions. Stir fry for 30 seconds.
Add the frozen peas and carrots. Cook for 2 minutes until tender.
Add the cold rice. Break up clumps and spread it out in the pan. Let it cook undisturbed for 2 minutes to crisp the bottom.
Stir in the soy sauce and sesame oil, tossing to coat the rice evenly.
Return the cooked bacon and eggs to the pan. Toss everything together to warm through.
Garnish with green onion tops and serve immediately.
