1. Begin by heating a large pan or wok over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the pan and set it aside, leaving the bacon fat in the pan.
2. Crack the eggs into the pan and scramble them gently until just cooked through. Remove and set aside.
3. Add the chopped onion to the pan and sauté until translucent, about 3 minutes. Stir in the frozen peas and carrots and cook for another 2 minutes.
4. Add the cold cooked rice to the pan, breaking up any clumps with a spatula. Stir in the soy sauce, sesame oil, and garlic powder, mixing well to ensure the rice is evenly coated.
5. Return the cooked bacon and scrambled eggs to the pan, stirring to combine with the rice and vegetables. Cook for another 2 minutes until everything is heated through.
6. Season with salt and pepper to taste. Garnish with sliced green onions before serving.

Cooking with Mama Lou taught me the art of patience and tasting as you go. Don’t rush the process; let the flavors blend and develop their magic.