Heat a large skillet or wok over medium heat. Add the bacon and cook for about 5–7 minutes, stirring occasionally, until crispy and golden brown. Use a slotted spoon to remove the bacon from the pan, allowing excess grease to drain on a paper towel-lined plate.

In the same skillet, reduce the heat slightly and use the remaining bacon grease to scramble the eggs. Crack three eggs into the pan and cook, stirring gently, for about 2–3 minutes until just set but still fluffy. Transfer the scrambled eggs to a bowl and set them aside.

Increase the heat back to medium and add minced garlic to the skillet. Sauté for about 30 seconds or until fragrant, stirring continuously to prevent burning.

Add the rice to the pan and break up any clumps with a spatula. Stir-fry for about 3–5 minutes until the rice is heated through and slightly toasted.

Drizzle soy sauce over the rice, mixing well to ensure even distribution. Stir continuously for about 1 minute.

Return the bacon and scrambled eggs to the skillet along with mixed vegetables of your choice. Stir-fry for another 2–3 minutes until everything is heated through.

Remove the pan from heat. Serve your Savory Breakfast Fried Rice hot, garnished with chopped green onions.