Bring the water to a boil in a saucepan; add the rice & stir. Reduce heat, cover, & simmer for 20 minutes.

Season the eggs with salt & pepper. Heat a teaspoon of oil in a small pan & cook the eggs - flipping when you need to. Remove them, let cool, & slice into thin slices.

Fry up your bacon until crispy, crumble, & set aside. Reserve about 2 tablespoons of bacon grease in your skillet & toss in the cooked rice. Mix in the bacon, peas, eggs, soy sauce, & green onions. Cook until heated through, about 5 minutes.