Heat skillet on medium-high. Add 2 tablespoons of the canola oil, the onion and the white and light green scallion slices, and cook for 2 minutes.
Add the garlic, 1 tablespoon of the oil and the cooked rice and stir to coat. Add the peas and stir again.
Make a large well in the rice and add the remaining 2 tablespoons of the oil and the eggs. Let the eggs set for 1 to 2 minutes, then scramble them with a fork and cook for 2 minutes more.
Stir the eggs into the rice, breaking them up into small pieces.
Turn off the heat. Add the bacon, half of the dark green scallion slices and the sesame oil and stir. Season to taste with salt and pepper. Transfer the fried rice to a serving platter and top with the remaining scallions.