Flake the cooked rice gently with a fork to separate the grain.
Fry the bacon bits in a pan or wok till crisp. Drain and set aside.
In the same pan, heat 1 1/2 tbsps of oil and toss in the carrots and garlic and stir fry on high-medium heat for 2-3 minutes.
Beat the eggs in a bowl, pour over the carrots and break up to resemble shredded omelette. Without overcooking the eggs (they must remain fluffy), toss in the sugar, salt (use little or no salt if using fish sauce), peas, rice and pineapple, and stir fry for 2 minutes more.
Pour in the fish sauce, mix, turn off the heat. Sprinkle with pepper and serve with the chilly-vinegar on the side.