In a wok over medium-high heat, add bacon (sliced ¼ inch thick).
Add chopped garlic and sauté for about a minute. Try to get that garlic that nice golden color and with a slight crispness to it. Be careful not to burn it. Burnt garlic tastes bitter and you do not want that!
Add the rice. Toss everything together for about 2 minutes.
Add the eggs, stir, and toss all the ingredients together. Season with salt and pepper to taste.
Notes
Baking the bacon in the oven, lends a healthier benefit in that all of the grease drips out of the bacon and onto the pan.
Cooking time will vary depending on thickness of bacon.
Long grain rice is a better choice for this recipe since long grain rice has less starch and when cooked it is less sticky and the grain separates - allowing for the garlic flavor to really blend in nicely with the rice.
For reason mentioned above, the older the rice (and has been in the refrigerator) allows for it to be drier and again will impart more of a garlicky flavor.