In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped beef bacon and cook until crispy. Remove and set aside, leaving the rendered fat in the pan.

In the same skillet, add the minced garlic and diced onion. Sauté until the onion is translucent.

Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. Stir in the crab meat and cook for another 2 minutes.

Push the shrimp and crab mixture to the side of the skillet. Pour the beaten eggs into the empty side and scramble until cooked through. Mix everything together.

Add the cooked jasmine rice to the skillet, breaking up any clumps. Stir in the peas and carrots, and mix well.

Pour the soy sauce, oyster sauce, and sesame oil over the rice. Stir to combine, ensuring all ingredients are well coated. Season with salt and pepper to taste.

Stir in the crispy beef bacon and sliced green onions, mixing well. Cook for an additional 2-3 minutes until everything is heated through.

Serve hot, drizzled with sweet chili sauce on top.