Heat 2-3 tablespoons of the reserved bacon drippings in a large wok or deep, non-stick skillet over medium-low heat. When the oil is hot, but not smoking, add the garlic and ginger powder, cook 15-30 seconds, stirring constantly.
Raise the heat to medium and immediately add the cooked white rice, eggs and bean sprouts, give everything a good stir. Cook for 5-7 minutes until the mixture starts sizzling and is hot and a little steamy. Stir frequently, almost constantly to fry everything evenly and prevent the bottom from burning.
Next, add in ¼ cup of soy sauce while stirring constantly to coat the ingredients completely. Cook, while stirring for 1½- 2 minutes.
Lower the heat to medium-low and continue stirring. Check the color and taste the rice, add a little more soy sauce (a teaspoon at a time) if needed. As a reference we did not add extra to ours.
Finally, sprinkle in the reserved bacon and green onions and stir until combined.
Reduce the heat to low, cover and cook for 10 minutes to warm everything and let the flavors come together.