Prepare Ingredients:

In a large mixing bowl, combine the leftover rice and Japanese mayonnaise, ensuring the rice is evenly coated. Set aside.

In a small bowl, mix the soy sauce and oyster sauce together, then set aside.

Cook the Bacon:

Preheat a Blackstone griddle or large skillet to medium-high heat. Add the diced bacon and cook for 1–2 minutes, stirring continuously to separate pieces and ensure even cooking. Do not cook the bacon fully at this stage.

Sauté Onions and Garlic:

Add the diced onions to the bacon and bacon grease. Cook for 1–2 minutes, stirring frequently. Add the minced garlic and cook for 30–60 seconds. Remove the bacon, onions, and garlic from the griddle, leaving the grease behind. Scrape off half of the grease to reduce excess, keeping the rest on the griddle for cooking.

Cook the Eggs:

Add the wok sauce or oil and butter to the remaining grease. Crack the eggs onto the griddle, break the yolks, and quickly mix them with the butter and oil. Chop the eggs into small pieces as they cook, about 30 seconds.

Add the Rice:

Spread the prepared rice onto the griddle, mixing it with the eggs. Break apart any clumps and stir continuously for 1–2 minutes to ensure even cooking. Season with salt and pepper to taste.

Incorporate Vegetables:

Add the bean sprouts to the rice and cook for 1 minute, stirring frequently.

Combine Everything:

Add the cooked bacon, onions, and garlic back to the griddle. Stir to combine. Mix in the green scallions, reserving some for garnish.

Season the Rice:

Drizzle half of the soy sauce mixture over the rice and mix to coat evenly. Add more of the mixture to taste if desired. Cook for 1 minute, stirring continuously to prevent burning.

Finish with Sesame Oil:

Drizzle sesame oil over the rice during the final 30 seconds of cooking, or stir it in after removing the rice from the heat.

Garnish and Serve:

Transfer the fried rice to a serving platter. Garnish with the reserved scallions and serve with the spicy mayo on the side or drizzled over the top.