Cook rice according to package instructions and spread out in a shallow baking dish to cool.
In a large non stick skillet, cook bacon over low heat until crispy. Using a fork or slotted spoon, remove bacon to a plate lined with paper towel and dice. Pour bacon grease into a bowl.
Increase to medium high heat and add 1 tablespoon of the reserved bacon fat, the cooked rice and 2-4 tablespoon of water. Cover for 1-2 minutes to heat through and then remove the lid. Stir and then cook without the lid for an additional 2-3 minutes.
Move the rice to the side of the pan and reduce to medium heat. Add ½ tablespoon of reserved bacon grease to the centre of the skillet and crack the eggs into it. Allow to cook for 1 minute, and then stir eggs to scramble.
Add the green onions and diced bacon and stir to combine. Mix in the coconut aminos.
Increase the heat to medium high, move the rice to the edges, add ½ tablespoon of bacon grease and crack any additional eggs for serving in the centre. Cook as desired.
Divide rice between 2 bowls and top with the cooked eggs and garnishes.
Notes
LeftoversThis dish is best served fresh. However, leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.Rewarm in a skillet with a bit of avocado oil (or another cooking oil) over medium heat with 1-2 tablespoon of water, stirring frequently. You can also heat it in the microwave. Fry fresh eggs for topping.