Cut the bacon into small ½ inch bite sized pieces. Heat a skillet until hot but not smoking. Add the bacon and cook until crispy. Remember to remove the bacon just before it is totally brown because it will continue to darken for about a minute after you remove from pan. Remove the bacon from the pan and drain on paper towels.

Cook the rice according to the package directions or use whatever method of cooking rice you prefer. I use the Instant Pot and cook the rice for 12 minutes at a 1:1 ratio (1 cup of water per 1 cup of rice)

Carefully drain the excess bacon grease from the skillet but reserve about 1 to 2 tablespoons of bacon grease in the pan to fry the chives.

Slice the chives in ½ inch long pieces. You can use as many or as few chives as you like. I do about 15 to 20 chives.

Heat the bacon grease left in the pan and add the chives. Sauté for 2 to 3 minutes. Add 1 to 2 tablespoons of soy sauce and add the cooked bacon back to the pan. Sauté for a minute or two then turn off the heat. I do a little cracked black pepper on top.

When the rice is finished cooking, add some to a bowl, drizzle honey over the top of the rice, and add as much black pepper as you like to the top of the rice and honey.

Top the rice with the fried bacon and chives.

Top the whole dish with as much of the chili onion crunch as you like. You can also add a little more soy sauce if you wish.

Eat immediately.