Cook the rice. It's best if you make it the day before because freshly cooked rice will make for mushy fried rice. If you didn't get to make it the day before, make the rice and as soon as it's done cooking, put it on a 9x13 baking dish or a baking sheet. Allow to cool for at least 15 to 20 minutes. Mix and spread out several times. Place in the refrigerator for at least 30 to 60 minutes.

Add 1 tablespoon of grape seed oil into a wok or a large skillet, heat on medium for at least 3 minutes. Swirl the oil to cover the pan. Add beaten eggs to your wok or skillet and cook for 2 to 3 minutes, swirling the pan a little bit to allow the egg to spread. Flip over and cook for one more minute.  and allow to cook for 2 to 3 minutes and flip and cook for another minute. Remove from pan and place on a clean cutting board. Allow to cool. Then, cut into small pieces by cutting into strips first and then cutting across.

Dry the shrimp with clean paper towels.

Add 1 tablespoon of grape seed oil to the skillet. Salt and pepper the shrimp and add them to your pan. Cook for about 1 to 2 minutes on each side. Remove from pan and place in a clean bowl and set aside.

Add 2 Tablespoons of grape seed oil to the pan. Add rice and cook for 2 minutes, stirring with a rubber spatula. Add soy sauce and sesame oil and mix the rice thoroughly. Season with salt and pepper. Increase heat to medium high and cook for 5 to 8 minutes, until rice is completely heated through, be sure to mix occasionally so the rice does not burn.

Add peas and corn, cook for another 3 to 4 minutes, mixing occasionally. Lower heat and add butter, allow to melt, and mix thoroughly. Add eggs, cooked shrimp, cooked bacon, and green onions and stir gently. Season with salt & pepper, as desired. Serve immediately.