Bacon Fried Rice

-Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger. - Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and onions, and cook, stirring, for 2 minutes. Add the peas, bean sprouts, water chestnuts and 3 tablespoons of soy sauce mixture. Cook, stirring, until the vegetables are slightly tender, 2 to 3 minutes. Transfer to a bowl. - Return the skillet to medium heat. Cook bacon until almost crisp. Remove bacon from skillet and chop roughly. Set aside. - Add the cooked rice, scallions, and the remaining soy sauce mixture. Cook until just heated through, 1 to 2 minutes. - Push the rice toward the edges of the skillet. Pour the eggs into the center and cook, scrambling with a spatula, until set. Stir the eggs into the rice. Stir in bacon. Serve with the vegetables.