In a large skillet or frying pan, heat over medium heat and add the bacon slices. Cook for about 5-7 minutes until crispy and golden brown. Remove bacon and let it drain on paper towel.

In the same skillet with the leftover bacon fat, lower the heat and whisk the eggs in a bowl. Pour into the pan, stirring gently for about 2-3 minutes until fully cooked and fluffy. Set aside with the bacon.

Add the leftover rice to the skillet, ensuring it blends with the bacon fat. Turn heat to medium-high and fry rice for approximately 4-5 minutes, stirring occasionally to break up clumps.

Once the rice is heated, add the crispy bacon and scrambled eggs back into the skillet. Toss in the chopped green onions and stir for about 1-2 minutes until well mixed.

Season with salt and pepper to taste. Toss for another minute to ensure flavors meld. Serve warm.