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In a saucepan, combine 1 ½ cups of water and rice. Bring to a boil, then cover and reduce heat to low. Simmer for 20 to 30 minutes or until tender. Fluff with a fork. Rice is best when made a day ahead of time and allowed to cool completely and dry out slightly.
Cook bacon over medium high heat in large skillet until browned and fat is rendered. Drain all but two tablespoons of fat from pan and add onion, scallion, and garlic to bacon. Cook until softened, stirring occasionally. Don’t let the garlic brown.
Add frozen peas, stir for another 2 minutes until defrosted. Transfer mixture into a bowl, reserving any leftover fat in skillet.
Lower heat to medium, add eggs to skillet and scramble. When eggs are done, remove eggs and place in a bowl.
Wipe out any residue from skillet and add the 2 tablespoons of vegetable oil. Turn heat back up to medium high.
When oil is hot but not smoking, add cooked rice in an even layer in the pan. Let rice sit, stirring only periodically, to allow it to get brown and somewhat crispy.
Stir in bacon/onion mixture, egg, and soy sauce. Remove skillet from heat and transfer to serving bowls. Garnish with sliced scallions and serve immediately.