Bacon and egg fried rice and a thank you to @LittleVillageHomestead

5 large eggs
pinch of salt
freshly ground black pepper to taste
1 tablespoon canola or vegetable oil
6 slices bacon cut into 1-inch pieces (not thick-sliced)
2 tablespoons reserved bacon grease
1 cup diced yellow or white onion
5 cups cooked white rice cold
3 tablespoons low sodium soy sauce or tamari for gluten free
3 green onions thinly sliced
Instructions
Beat eggs in a small bowl with a large pinch of salt and pepper to taste. Set aside
Heat the oil in a large nonstick skillet or wok over MEDIUM heat. Add the beaten eggs to the hot skillet and cook, stirring, until it begins to form soft curds, about 1 o 2 minutes. The eggs should be loose and slightly undercooked. Transfer the soft-cooked eggs to a plate and set aside. Scrape any dried egg from the pan and wipe it down with a dry paper towel.
Add the bacon to the same skillet and cook, stirring, over MEDIUM heat for several minutes until browned and lightly crisped. Use a slotted spoon to transfer the bacon to paper towels to drain.
Discard all but 2 tablespoons of the bacon grease and return the pan to MEDIUM heat. Add the onion and sauté until golden and tender, about 3 minutes. Next, add the cooked rice and soy sauce and cook, stirring, until heated through, about 1 to 2 minutes. Stir in the cooked bacon and eggs and the green onion until well combined and remove from the h

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