Add 1/2 tablespoon oil and bacon to a large nonstick skillet. Cook over medium heat until the bacon turns dark brown and crispy. Turn to medium low heat if the pan starts to smoke. Transfer bacon to a plate and reserve the bacon fat in the pan.

Add potato. Cook and stir until the surface turns golden brown. Add 1/2 tablespoon soy sauce. Stir a few times until the surface turns dark brown and the inside tender. If the potato isn’t cooked through, add 2 tablespoons water and immediately cover the pan. Let steam for a minute. Transfer the potato to the plate with the bacon.

Add the remaining 1 tablespoon oil and pour in egg. Cook until the bottom is set but the top side is still raw. Add rice on top of egg and spread it with a spatula, so the rice is coated with egg mixture. Use a spatula to break the rice into smaller morsels.

Add frozen peas, ham, and green onion. Sprinkle cumin powder, white pepper powder and the remaining 1 tablespoon soy sauce.

Stir and cook until the rice is well separated and the green peas are cooked, 2 to 3 minutes.

Add cooked potato back into skillet. Stir for another minute to mix everything well. Use a spoon to taste the rice and season with more salt if necessary.

If you like your rice a bit crisped, turn off heat and let the rice continue cooking with the residual heat for 1 to 2 minutes without moving. Fluff with spatula.

Serve hot as a light main or side.