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Chop all the ingredients and lay them out so they are easy to grab once you start stir frying the rice. Whisk the eggs in a bowl.
Place a wok or skillet over high heat. Once the skillet is piping-hot, add the bacon, and stir until just cooked through and crisp. Remove the bacon and place in a bowl. Add the diced pork to the wok. Stir and saute for 2-3 minutes, then add the ham and cook another 1-2 minutes. Remove and place all pork products in the bowl.
Add the eggs to the wok and stir until scrambled and cooked through. Remove and place in the bowl.
If the wok is dry, add 1 tablespoon of oil. Then add the onions, carrots, ginger and garlic to the wok. Stir and fry for 1-2 minutes, then dump the rice on top of the veggies. Place the pork and eggs back in the wok and stir.
Add soy sauce to taste and chile garlic sauce. Squeeze a couple lime wedges over the rice and mix in the peas. Then stir and cook just until the peas and rice are warmed through.
Serve warm with a lime wedge.