Cook the chopped bacon in a large skillet or wok over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.

Pour the beaten eggs into the same pan and scramble gently until just set. Remove to the plate with the bacon.

Increase heat to medium-high. Add the carrots and cook 1-2 minutes until starting to soften, then add the garlic and peas and cook 30 seconds until fragrant.

Add the cold rice, breaking up clumps with a spatula. Spread it out and let it sit briefly before tossing, repeating every minute or so.

Push the rice to one side, pour the soy sauce and sugar onto the hot, exposed pan surface, let it sizzle a few seconds, then toss through the rice.

Add the bacon, eggs, and green onions back to the pan. Toss until evenly combined and heated through.

Turn off the heat, drizzle with sesame oil, sprinkle with white pepper, and toss once more before serving.