4 pieces bacon, diced
3 eggs, scrambled
2 cups cooked leftover rice
2 green onions, sliced
Hot sauce (optional)
In a nonstick skillet or well-seasoned cast-iron pan, cook bacon until crispy, about 6 minutes. Drain all but 1 tablespoon of bacon fat. Reserve leftover bacon fat for another use or discard.
Lower heat to medium-low and add scrambled eggs. Using a spatula move the eggs around the pan until they are fully cooked, about 2 minutes.
Add rice and green onion and cook, breaking up the rice if needed with a spatula, until it is heated for about 3-5 minutes.
Check the seasoning and adjust with additional salt and pepper if needed. Divide between two plates and garnish with hot sauce if using and serve immediately.