Yield: 6 servings
|3 cups||To 4 c cold cooked long grain rice|
|6 slices||Cooked bacon, crumbled|
|1 tablespoon||White sugar|
|2 tablespoons||To 3 tb dark soy sauce|
|3 \N||To 4 green onions, including green, sliced|
|¼ cup||Frozen green peas (optional)|
|\N \N||Bacon drippings|
Cut bacon into cubes and cook until crisp. Drain but keep drippings.
Set bacon aside.
Beat 3 eggs in bowl with a little water until well blended Heat wok over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour eggs in wok, scramble until set and remove and set aside.
Place 2 Tbl bacon fat drippings into wok. Place cold rice into wok and stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry until uniform in color. Add green onions, (peas - optional), bacon and cooked eggs. Stir fry for another minute, serve hot.
You can add any other meats such as leftover cooked pork, chicken, ham, etc. Add with the green onions and peas.
Follow above except use peanut oil instead of bacon drippings. Replace bacon with ¼ cup of BACOS or BACO chips.