1. In 3-quart saucepan over high heat, heat water and brown rice to boiling. Reduce heat to low; stir rice. Cover and simmer about 45 minutes or until rice is tender and all liquid is absorbed. Fluff brown rice with fork to separate grains.
2. Meanwhile, in 12-inch skillet over medium-low heat, cook diced bacon until crisp and browned. With slotted spoon, remove bacon to paper towels to drain. Discard bacon fat; wipe skillet clean.
3. When rice is done, in same skillet over high heat, heat 2 tablespoons salad oil until very hot. In small bowl, with fork, beat eggs slightly. Pour egg mixture into hot oil in skillet; cook, stirring quickly and constantly with spoon, until eggs are set and the size of peas. Reduce heat to low; gently stir in cooked brown rice, diced bacon, soy sauce, and 1 tablespoon salad oil; heat through.