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WHISK eggs and sour cream until well blended. Heat oil in medium skillet on medium heat. Add egg mixture; cook 5 min.; turn. Cook 1 min. or until set. (Do not scramble - eggs should resemble an open-face omelet.) Remove from pan; cut into 1/2-inch pieces.
COOK bacon in large skillet until crisp. Remove from skillet; drain on paper towels. Chop bacon. Discard drippings in skillet. Add ginger and garlic to skillet; cook and stir 1 min. Add peppers and onions; cook and stir 5 min. Add soy sauce, turkey, rice, half the bacon and cooked egg; mix well. Cook and stir 5 min. or until heated through. Top with remaining bacon.