Start by mixing up your sauce ingredients in a small bowl. Spoon about 2 teaspoons of it over the sliced chicken, give it a good toss, and let that hang out while you prep the rest—ten minutes is perfect.
Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Pour in the eggs and scramble just until they’re cooked but still a little soft—don’t overdo it. Transfer to a plate and set aside.
Crank up the heat to medium-high and drizzle in the rest of the oil. Add your chopped bacon and let it sizzle until it starts to render and get a little crispy. Toss in the chopped onion and cook for a few minutes, then add garlic, and stir it all around for another minute or so until the bacon turns golden and the kitchen smells amazing.
Add the marinated chicken and cook, stirring frequently, until the pieces are no longer pink..
Now toss in your mixed veggies and stir-fry for about a minute to heat them through.
Time for the rice! Add your day-old rice straight into the pan along with the rest of the sauce. Stir-fry everything together for about 1–2 minutes, breaking up any rice clumps and coating every bite in that glossy, flavorful sauce.
Fold the scrambled eggs back in, give it all one last toss, then take it off the heat and dig in while it’s hot!