Preheat the Blackstone grill over medium low heat (approximately 350 degrees F). Set up a cooler zone on the grill by turning the burner to low on one section of the grill.

Add the bacon to the hot zone on the grill and cook for 7-10 minutes, flipping halfway through the cook time, until the fat renders and the bacon is crispy.  Move the bacon to the cooler side of the grill. Dice it into bite size pieces and clean the majority of the bacon grease off of the griddle. Leave a small amount of bacon grease on the grill to fry the eggs.

Crack the eggs directly onto the grill. Season them with salt and pepper.  Scramble the eggs on the grill and then push them over to the cooler side of the grill with the diced bacon.

Melt the butter on the grill and add in the minced garlic.  Allow for it to cook for 1 minute and stir in the cooked rice. Sauté the rice for 4-5 minutes until it starts to brown. Make sure that the rice is in an even layer on the grill so that it browns evenly.

Drizzle the soy sauce and sesame oil over the rice. Stir in the frozen vegetables.  Toss the rice with the vegetables frequently until the vegetables are defrosted and tender and the rice is coated in the sauce.

Gently stir in the chopped bacon and scrambled eggs.

Serve immediately topped with the green onions and enjoy!