Fry bacon in a wok or large skillet over medium-high heat until crisp and browned. Use a slotted spoon to transfer to a plate with paper towel. Set aside. Wipe pan over with a paper towel and heat 1 tablespoon oil. Add the eggs and scramble until fully cooked. Transfer to the plate with bacon and keep warm. Heat remaining oil in the pan. Add carrots and onion to the pan and cook until tender, (about 3-4 minutes). Stir in garlic and cook for an additional minute until fragrant. Add in the cold rice and peas and cook for 3-4 minutes until the rice begins to soften. Add the eggs back into the pan. Stir in soy sauce, oyster sauce, butter, sesame oil and hoisin sauce. Cook for 1-2 minutes to melt butter and heat the sauce through the rice. Garnish with green onions and serve.ENJOY!