In a large wok over medium heat cook the bacon until crisp, turning to evenly cook both sides. Transfer cooked bacon to a plate covered with a paper towel to drain.

Gently pour all but a thin coating of the bacon grease to a glass bowl to cool. (Leave a small amount of bacon grease in the wok to flavor the eggs and rice.) Add 1 Tablespoon of the vegetable oil and heat until you can feel the warmth of the pan if your hand is held about 6 inches over the pan. Crack the eggs gently into the oil and fry until the whites are cooked through. (I prepare these sunny-side up, but fry the eggs in any way you like.) When the eggs are cooked, transfer each one to its own plate for serving.

Add the final 1 Tablespoon of oil to the hot wok. Add the onion and saute until it softens, about 1 minute. Add the soy sauce, Siracha, and rice. Stir-fry the rice until it is evenly coated in soy sauce and begins to sizzle on the bottom of the pan. Crumble the bacon and add it to the rice, tossing to combine. Turn off the heat and spoon the fried rice evenly on the plates next to the cooked eggs. Serve immediately.