Begin by cooking 3 slices of bacon in a large skillet or wok over medium heat until it is lightly browned but not crunchy, then set it aside to cool. Once cooled, chop the bacon into fine pieces and reserve.

Add your 3 slightly beaten eggs directly to the bacon drippings still in the pan and scramble them thoroughly. Once cooked, remove the eggs and chop them very finely—this guarantees even distribution throughout the finished dish.

The bacon fat creates a flavorful base that infuses the eggs with rich, savory notes essential to authentic fried rice.

Add your 3 cups of cooked rice to the same skillet and fry for approximately 5 minutes while stirring constantly. This step is critical for breaking up any clumps and allowing the rice to absorb the bacon-infused flavors from the pan.

After this initial frying period, add all remaining ingredients: the 1 1/4 cups finely diced meat, 2 finely chopped green onions, 1/2 lb fresh bean sprouts, 6 sliced mushrooms, the reserved chopped bacon, chopped eggs, salt, 1 dash of black pepper, and 2 tablespoons of soy sauce.

Mix everything together thoroughly and continue cooking for 10 minutes longer, stirring occasionally to guarantee even heating and flavor distribution.

Serve the fried rice piping hot, while it still retains its warmth and the vegetables maintain their slight crispness. The combination of tender rice, crispy edges, tender vegetables, and savory proteins creates a well-balanced dish that satisfies on multiple textural levels.

Remember that you can customize the meat selection based on your preferences—pork, chicken, ham, beef, and shrimp are all excellent choices that will yield delicious results.