Season beef with 1/2 teaspoon garlic salt and 1 tablespoon onion. Marinate in 1/4 cup soy sauce and vinegar for 3 hours.

Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Heat a frying pan over medium-high heat. Cook beef in the pan until browned and no longer pink, 5 to 7 minutes. Cut into bite-sized portions.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Save bacon grease in the pan. Chop the bacon.

Saute onion in the reserved bacon grease for 1 minute before adding celery, carrot, and bell pepper. Cook and stir until softened, 5 to 7 minutes. Keep warm.

Heat another pan over medium heat. Beat eggs in a bowl using a fork. Pour beaten eggs into the hot pan; let cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, 2 to 3 minutes. Cut or dice into small pieces.

Stir rice and bacon into the vegetables until well mixed. Add remaining soy sauce and season to taste with all-purpose seasoning, remaining garlic salt, and garlic powder. Add beef and stir until well mixed. Add eggs and peas and stir well into rice mixture to heat through.