Heat 1 tablespoon of bacon grease or oil in a large skillet over medium heat. Pour in your beaten eggs and let them sit undisturbed for a few seconds until they start to set around the edges. Then gently scramble them until just cooked through but still nice and soft. Scoop them out and set aside on a plate.

Add the remaining tablespoon of grease to the same pan and turn the heat up to medium-high. Break up your cold rice with your hands as you add it to the hot pan - this helps separate the grains so they don't get mushy. Let it sizzle for a minute, then start stirring to coat every grain with that flavorful oil.

Pour the soy sauce and sesame oil over the rice and toss everything together really well. Keep stir-frying for about 5 minutes until the rice starts getting those lovely crispy spots and all the sauce is beautifully distributed throughout.

Toss in your cooked chicken pieces, crumbled bacon, and frozen peas. Stir everything together and let it cook for another 2-3 minutes until the peas are warmed through and everything is steaming hot.

Lower the heat and gently fold in those scrambled eggs and most of the sliced green onions, saving some of the pretty green parts for garnish. Give everything a good but gentle stir to mix it all together without breaking up the eggs too much.

Sprinkle with black pepper, give it a taste, and add a pinch of salt if needed - though the bacon and soy sauce usually provide plenty of saltiness. Serve immediately while hot, scattered with the remaining green onions for a fresh pop of color and flavor.