2 cups of cooked rice (best if it’s been sitting in the fridge for a few days)
2-3 baby Sierra Blanca onions- chopped, including the greens but separated
2-3 eggs, beaten- add in two then another if needed
8 strips of bacon- cut into 1/2 inch cubes
1 inch knob of ginger grated or minced
2-3 carrots- cubed
1/3-1/2 cup of peas
3-6 cloves of garlic
2 Tbsp Sesame oil
Splash of soy sauce or coco aminos
Salt and pepper to taste
Sprinkle of sesame seeds

In a large frying pan, add chopped bacon and cook until mostly done. Add ginger and garlic and the bulb of the onions. Cook until fragrant then add your carrots and peas and cook until soft. Add rice and sesame oil and stir around. Pour on the eggs then press everything down to make and even top. Let it cook like this for a few minutes, stir and then press down again. Repeat until desired crunchiness. Add green onions, sesame seeds, soy sauce, salt and pepper once ready to serve.