Use day-old cold rice — fresh rice clumps and won't fry properly. If you don't have any, spread fresh cooked rice on a sheet pan and refrigerate uncovered for at least 1 hour.
Cook diced bacon in a wok or large skillet over medium-high heat until crispy. Remove and set aside. Leave about 1 tbsp of bacon fat.
Turn heat to high. Add garlic and stir-fry 30 seconds.
Add cold rice to the wok. Press flat and cook undisturbed for 2 minutes to build a crust. Toss and repeat.
Push rice to edges. Crack eggs into the center, scramble, then fold into rice before fully set.
Add soy sauce and sesame oil. Toss everything together for 1 minute over high heat.