Heat a large skillet or wok over low heat and add the bacon. Cook until the fat is rendered and the bacon is crispy, then remove the bacon with a slotted spoon and place it on a paper towel to drain the extra grease. Remove the bacon fat from the skillet, setting it aside in a bowl to use later. Leave about 1 tablespoon of fat in the skillet and heat it over medium-low heat.
Add in the eggs and stir constantly with a wooden spoon until the eggs are just scrambled. Remove them and set aside. Pour the remaining bacon fat in the skillet and increase the heat to high. Add in the rice, tossing to coat, then let it sit for 1 to 2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1 to 2 minutes. Repeat another 1 or 2 times until the rice is a bit crispy and golden. At this point, taste the rice and if it needs seasoned a bit more, stir in the soy sauce. Add the bacon and eggs back in to the skillet and toss in the green onions. Stir well and let sit over low heat while you cook the eggs for topping.
Cook eggs as desired and season them with a tough of salt, pepper and crushed red pepper. Spoon the rice into a bowl or a plate and add the egg on top along with the sliced avocado. Finish with a sprinkle of chives and EAT!