Bacon fried rice

My friend Joyce had come upon some homemade bacon. I don't mean the thin strips of bacon. Oh no, we're talking about the fatty slabs of pork, smoked in-house. So Sunday night, we decided to do bacon night. She brought over a delicious portion of the bacon that is apparently Schezwan-style. And what better way to cook this than in a Chinese-style fried rice dish?

And that is what we did. And boy was it delicious.
What you need:
2 eggs, lightly scrambled, seasoned with salt/pepper
green onions (enough for a handful or two when chopped)
half a tomato, chopped
half an onion, diced
bacon (as much as humanly possible)
2 cups of cooked rice (day old rice cool. Mine was a month old--frozen for a month, I mean)
peas, carrots, corn to assuage the guilt of too much bacon fat
soy sauce

What to do:
Dice up your bacon into manageable, bite-size pieces. In a frying pan, cook the bacon. Reserve the fat.

In a wok, lightly scramble/cook the eggs with some of the bacon fat. Remove from heat. Cook the onions with some more of the fat.

Add in the tomatoes, peas, carrots, and corn.
Once the onion is getting translucent, add in the eggs. Now, the bacon! Give it all a good mix.
Now, rice. I recommend you make a little space in the middle so you can slowly drizzle some soy sauce. You don't need much since the bacon will be salty enough.
Now mix, mix mix until the rice is brown, your stomach is grumbling.

Eat right outta the wok.