Heat 2 tbsp of oil in an extra large skillet or wok over medium-high heat.

Once the oil is hot (and working in batches if necessary), sear scallops, shrimp, and lobster for 3 minutes, flipping pieces halfway through the cook time, or until golden brown.

Drizzle 3 tbsp of fried rice sauce over the seafood and toss to coat. Remove the seafood from the skillet and set aside.

Wipe the skillet clean and return to medium-high heat.

Add the remaining 2 tbsp of oil and, once the oil is hot, add the bacon. Cook the bacon for 2 minutes, stirring occasionally, or until slightly crisp.

Add garlic, onions, and veggie blend to the skillet, stir to combine with the bacon, and cook, stirring frequently for 3 minutes, or until the vegetables are tender-crisp.

Add rice to the skillet, stir to combine with the veggies and bacon, and spread out in an even layer along the bottom of the pan. Allow the rice to crisp, without stirring, for 2 minutes or until lightly golden on the bottom.

Add the remaining fried rice sauce to the skillet and stir to combine. Let the sauce simmer until almost completely absorbed, about 1-2 minutes, before pushing the fried rice to the edges of the pan, making a large well in the center. Add eggs to the well and scramble until fluffy, about 2 minutes. R

eturn the seafood to the skillet as well as adding the green onions and crab meat, stir everything together to combine. Remove the skillet from the heat and serve asap.