About 2 1/2 hrs before serving:
Prepare rice and refigerate until well chilled.
Beat eggs together with salt. In wok, over hi heat, heat 3 Tbls oil until very hot. Pour in egg mixture; cook with spoon, stirring quickly and constantly until eggs are the size of peas and leave in side of pan. Reduce heat to low.
Push eggs to one side. Gently stirrice and 2 Tbls oil until rice is well coated with oil. Add bacon and soy sauce; gently stir to mix. Heat through. Sprinkle with green onions.