Toast the Sesame Seeds (1 tablespoon).
Thinly slice 3 Scallion (3), setting one aside for garnish.
In a large skillet over medium heat, warm the Sesame Oil (1 tablespoon) until shimmering. Add 2 of the 3 sliced scallion and cook for 2 to 3 minutes.
Stir in White Rice (3 cup), breaking up any large clumps.
Add Light Soy Sauce (1/3 cup) , Rice Vinegar (1 tablespoon), sesame seeds and Crushed Red Pepper Flakes (1/4 teaspoon).
Add the Cooked Bacon (5 slice) and stir to incorporate. Cook for 5 minutes or until warmed through.
In a non-stick skillet over medium heat, add the Unsalted Butter (1 tablespoon). Once the butter has melted, crack the Egg (2) into the skillet and immediately cover the pan with a lid. Cook until the egg white is cooked through and the eggs yolk is barely set, approximately 5 minutes.
Place a fried eggs on top of each bowl of breakfast fried rice and garnish with the remaining sliced scallion. Serve immediately, being sure to break the yolk over the rice so it can act like a sauce. Serve with Sriracha (to taste) sauce if desired.