Beat the eggs and cook in a nonstick pan with 2 tbsp olive oil. Scramble them until done, remove and set aside.
Cut the bacon into 1/2in pieces. In the same pan, cook the bacon and render out the fat. When it starts to brown, spoon the grease out of the pan until there's only a residual amount remaining, then add the celery, carrots, and the white parts of the green onion. Cook until the bacon is almost crispy.
Add the rice, sprinkle with soy sauce and season with pepper. Toss to coat evenly and add a couple tablespoons of water to soften up the rice.
Once the rice is done, chop of the scrambled eggs and add back in with the rice, along with the green parts of the onion. Mix evenly and serve warm.