Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Raw bacon; cut in 1/2\" pieces |
2 \N | Eggs |
3 tablespoons | Vegetable oil |
3 cups | Cold cooked rice |
1½ tablespoon | Soy sauce |
¼ cup | Green onions; in 1/4\" pieces |
Fry bacon in wok or frying pan until crisp. Drain bacon on paper towel.
Beat eggs until yolks & whites are thoroughly mixed. Heat 1 Tbs oil & pour in the beaten eggs. When slightly firm, remove from pan. Heat remaining oil in skillet. Add rice & toss about 2 minutes until oil & rice are well mixed. Add soy sauce & mix thoroughly. Add onions, eggs & bacon bits, breaking up eggs with a spatula. Mix well. Serves 4. (May be frozen for several wweeks. Thaw to room temperature. Warm in 250 degree oven for 20 minutes.)
MRS. GENE CROWLEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .