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Whisk the eggs with a sprinkle of salt and pepper in a small bowl. Set aside.
Cook the bacon in a wok or large nonstick skillet over medium-high heat, stirring occasionally, until the fat renders and the bacon is golden and crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving the bacon fat in the skillet.
Add the mushrooms and carrot to the wok. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown and the carrots start to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Meanwhile, heat a drizzle of neutral oil in a separate nonstick skillet over medium-high heat. Add the eggs and cook, stirring, until scrambled, 1 to 2 minutes. Transfer to a plate and set aside.
Add the rice, soy sauce, sesame seeds, 1 teaspoon black pepper and a small pinch of salt to the vegetables. Cook, stirring, until everything is combined, about 2 minutes. Create a small well in the center of the rice and add the butter. Let the rice fry, undisturbed, until the butter melts and the rice becomes crispy on the bottom, 2 to 3 minutes. Stir the rice to mix up the buttery crispy bits. Cook, tossing once or twice, until there are more crispy bits throughout, about 2 minutes longer.
Add the scrambled eggs, reserved bacon and scallions. Cook, tossing two or three times, until combined and warmed through, about 1 minute. Divide among bowls and enjoy!
Cook’s Note
Day-old rice is best, but fresh rice works too. For 4 cups of cooked rice, use 1 1/2 cups of uncooked jasmine rice.
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