Dice bacon and put it in a large skillet that's been heated over medium heat. Cook until bacon is crisp and fat has been rendered. Remove bacon and allow to drain on paper towels. Pour out all but 1 tablespoon of bacon fat and return skillet to the stove.

Add eggs to the skillet and stir until eggs are cooked through. Remove to a small bowl and set aside.

Turn heat to high and drizzle 1 tablespoon of canola oil around the pan. Add all but 2 tablespoons of the scallions (reserving the rest for garnish) and the snap peas. Cook, stirring frequently for 2 minutes, or until the snap peas are crisp tender. Remove from pan and reserve.

Drizzle the remaining canola oil into the pan and add the rice. Cook, stirring frequently, until the rice is warmed through, about 2 minutes. Return the eggs, cooked scallions and sugar snap peas back to the pan and cook for 2 minutes more, stirring occasionally.

Stir in the tamari sauce and sesame oil.

Serve the rice on a platter, or in a serving bowl, garnished with the reserved scallions and bacon.