^^ It looks.. Better? haha.
How come you don't try to cook it all in the same pan? I posted some suggestions way back in the beginning that may enlighten your fried rice experience.
Definitely not a white person thing, I know a couple white guy/gals who cook amazing fried rice, better than lots of Asian folk. It's a cooking experience thing. Come to think of it, lots of Asian folk can't cook
Your example:
Generous amount of room temp oil into hot pan -> Bacon (crisp up to first to preferred texture) -> onions (let it cook a little) -> mix in egg (or 2) to fry/scramble up a bit but don't overcook -> add whatever that red veggie is (tomato? red pepper?) -> add in non-clumpy rice -> epic ExtraSlow pan swishing action -> season to preference -> more swishing action to desired doneness -> scallions (?) -> Done
As a personal request and pure curiosity on the result, could you try that the next time you do fried rice? I will owe you a beer if we ever meet in person one day I am in Calgary.