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In a small bowl, whisk together the eggs and ¼ teaspoon salt. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the eggs and cook, stirring, until set into small curds, 1 to 2 minutes. Transfer to a plate and set aside. Wipe out the pan.
In the same skillet over medium, cook the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer to the plate with the eggs. Pour off and discard all but 1 tablespoon bacon fat.
Set the skillet over medium, add the remaining 1 tablespoon oil and the onion; cook, stirring occasionally, until the onion is softened, 2 to 3 minutes. Stir in the rice, breaking up any clumps. Distribute in an even layer and cook without stirring until beginning to brown on the bottom, about 4 minutes.
Add the oyster sauce and vinegar; cook, stirring, until well combined, 1 to 2 minutes. Add the peas, corn, bacon and eggs. Stir to combine, breaking up any large clumps of egg. Distribute in an even layer and cook without stirring until the vegetables are heated through and the mixture begins to brown on the bottom, 3 to 4 minutes. Taste and season with salt and pepper.