1. Rinse the basmati rice under cold water until the water runs clear. Cook in salted water according to package directions—usually 12-14 minutes—then drain and set aside.

2. Place bacon strips in a cold large skillet, then turn heat to medium. Cook 6-8 minutes, stirring occasionally, until browned and crisp. Transfer to a plate lined with paper towels, leaving about 1 tablespoon of bacon fat in the pan.

3. In the same skillet over medium-high heat, add 1 tablespoon oil. Add carrot and sugar snap peas, stir-fry 3 minutes until bright but still crisp. Add bell pepper, green peas, ginger, garlic, and scallion whites. Stir-fry 2 minutes more. Transfer to a bowl and keep warm.

4. In a small bowl, lightly beat the eggs with a pinch of salt. Wipe the skillet clean, heat 1/2 tablespoon oil over medium heat, and pour in the eggs. Cook, gently pushing with a spatula until just set, about 2 minutes. Don't overcook. Slide onto a cutting board, roll or fold, and slice into thin ribbons. Set aside.

5. Return the skillet to medium heat. Add remaining 1/2 tablespoon oil, then stir in the cooked rice, turmeric, and chili flakes. Toast 1 minute, stirring constantly. Add soy sauce and lime juice, toss to coat evenly.

6. Fold in the vegetable mixture and bacon. Stir-fry 1-2 minutes until everything is hot and well integrated. Remove from heat.

7. Serve immediately, topped with egg ribbons and scattered scallion greens.