Heat 4 tablespoons vegetable oil in a large stockpot or rondo over medium heat; add rice, bacon, onion, bell pepper, salt, and black pepper. Cook for 5 to 7 minutes or until rice starts to brown slightly.
Heat remaining vegetable oil in a non-stick skillet over medium heat.
Cook eggs for 5 to 7 minutes, flipping once, or until eggs are fully cooked.
To make 1 portion, serve 1 cup of rice mixture topped with 1 egg.
