Start by heating a non-stick skillet over medium heat. Add two eggs and scramble.
Once the eggs are cooked, remove them from the pan. Add in the sesame oil and diced beef bacon. Cook for 6-8 minutes on medium-low until the beef bacon starts to caramelize.
Add in the onions and cook an additional 5 minutes or until golden. Pour in the frozen peas, carrots, and corn. Cook for 2-3 minutes. Add in the cold rice and gently break up any clumps with a fork.
Drizzle in the soy sauce and mix it well to coat the rice. Add in the cubed rotisserie chicken and scrambled eggs. Transfer to a bowl and top with sliced scallions.
