1. Season eggs in a bowl with salt and pepper.
2. Heat 1 teaspoon of the oil in small skillet over medium heat. Add eggs; tip pan from side to side to cook eggs evenly, about 3 minutes. Flip eggs. Cook 1 minute, trying not to brown eggs. Remove eggs to work surface; let cool; roll up jelly-roll style. Cut into thin slices; set aside.
3. Cook bacon in large skillet until crisp, about 5 minutes. Remove bacon to paper toweling to drain. Reserve skillet with bacon fat.
4. Add remaining 2 teaspoons oil to skillet with bacon fat; heat over medium heat. Add rice, breaking up any clumps and tossing lightly to coat with oil. Add cooked bacon, green peas, green onion, egg and soy sauce; cook, stirring constantly, until heated through, 2 to 3 minutes.