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Cook and cool rice a day ahead or use leftover rice. It's better if the rice has had a chance to dry out a bit. Brown the bacon in a skillet until crisp. Remove bacon chop up and turn down heat. Lightly beat eggs and pour them into the hot bacon drippings, scramble till cooked. Add rice and onions; mix together. Add bacon and leftover chopped meat, chopped water chestnuts, peas and carrots. Mix. Add soy sauce until the rice is as brown as you like it. Stir well and cook on low heat (add Chinese Style five spice if desired for more flavor taste test when adding) for 15-20 minutes.
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