Lay bacon in a single layer in a large wok or deep skillet; add 1 cup (250 mL) water and bring to a boil over medium-high heat. Once water is evaporated, reduce heat to medium and cook, turning bacon occasionally, until bacon is browned but not too crispy.

Remove bacon to a paper towel lined plate. Spoon off all but 2 tbsp (30 mL) bacon fat. (Reserve excess fat to use for frying the eggs.) Once bacon is cool enough to handle; chop roughly.

Add shredded sprouts and carrots to wok; stir fry for 3 to 4 minutes or until starting to brown. Add garlic and ginger; stir fry for 1 minute. Add rice, tossing to coat in pan oils. Stir in cooked bacon, green onions (leaving a small handful for garnish), soy sauce and sesame oil. Cook, stirring, until seasonings are evenly distributed and rice is heated through. (Add a splash of water as needed to keep rice from sticking to the skillet).

Meanwhile, fry eggs in reserved bacon fat in a separate skillet until cooked to preferred doneness. Divide rice between 4 bowls and top with an egg. Drizzle egg with soy and/or hot sauce and sprinkle with sesame seeds (if using). Garnish with reserved green onion.