Make the candied bacon: Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Pour the drippings into a small bowl and set aside; wipe out the skillet.
Cook the sugar with 1 teaspoon water in a small saucepan over medium heat, swirling the pan occasionally, until dark amber, about 5 minutes. Stir in the vinegar and star anise; simmer 1 more minute. Stir in the bacon until coated, then spread out in a single layer on a baking sheet to cool; discard the star anise.
Make the stir-fry: Whisk the eggs with the wine and a pinch each of salt and pepper in a large bowl until frothy. Heat 2 tablespoons of the reserved bacon drippings in the skillet over medium-high heat, swirling to coat. Add the scallions and cook, stirring, until just tender, about 15 seconds.
Pour the egg mixture into the skillet and tilt to spread evenly. Cook until the edges just start setting, then stir rapidly with a rubber spatula until the eggs are almost set, about 1 more minute. Transfer to a plate and wipe out the skillet.
Add 1 more tablespoon of the reserved bacon drippings to the skillet, swirling to coat. Add the tomatoes, sprinkle with the sugar and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start breaking down, about 2 minutes. Add the cornstarch and cook, stirring, until the liquid thickens, 1 minute.
Fold the scrambled eggs into the tomato mixture. Sprinkle with the candied bacon and more scallions; serve over rice.