Yield: 4 Servings
|½ pounds||Raw bacon; cut in 1/2" pieces|
|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, .