Place the rice and water in a small sauce pan and bring to a boil. Reduce to a simmer, cover, and continue cooking for 15 minutes or until the liquid has evaporated and the rice is mostly tender. Remove from the heat and let sit for 5 minutes.
Place the rice in a large shallow dish such as a pie plate, and put in the refrigerator to cool for 1 hour.
When the rice is cool, begin cooking the diced bacon over medium heat in a large, deep skillet. Cook bacon until cooked through, but still chewy and not too crisp. Remove with a slotted spoon to a paper towel lined plate.
Drain the grease from the pan into a coffee cup, leaving 1 tablespoon of grease behind.
Add the onions to the pan and cook over medium heat until translucent, about 5 minutes.
Add the carrots and peas and ginger to the pan and continue cooking for 2 minutes. Remove from the pan and set aside.
Add another tablespoon of bacon grease to the pan and heat until sizzling over high heat.
Add the cold rice to the bacon grease and stir to coat. Continue cooking, stirring often, for 5 minutes.
Push the rice to the side of the pan to make room for the eggs. Beat the eggs together in a small bowl with 1 teaspoon of soy sauce. Pour into the pan and stir to scramble.
When the eggs are cooked through, stir into the rice. Return the vegetables and bacon to the pan. Add the remaining 2 teaspoons of soy sauce and sriracha to the rice and stir to coat while cooking over high heat. Sprinkle the green onion over the top and remove from the heat.
Taste and add more soy sauce or hot sauce as desired. Serve immediately.