About 1 1/4 hours before serving, ADD brown rice and water to a 3-quart saucepan; HEAT to boiling; REDUCE heat; STIR rice lightly; COVER.

COOK until rice is tender and all liquid is absorbed, about 45 minutes; FLUFF rice with fork to separate grains.

Meanwhile, in skillet over medium-low heat, BROWN diced bacon until crisp.

REMOVE bacon; DRAIN; DISCARD fat; WIPE dry skillet.

HEAT 2 tablespoons of oil in very hot skillet; ADD lightly beaten eggs; STIR constantly until eggs are size of peas.

REDUCE heat to low; gently STIR in cooked rice, bacon, soy sauce and remaining 1 tablespoon of oil; HEAT through.