3 cup to 4 c cold cooked long grain rice
6 slice cooked bacon, crumbled
1 tablespoon white sugar
2 tablespoon to 3 tb dark soy sauce
3 eggs
3 to 4 green onions, including green,
sliced
1/4 cup frozen green peas (optional)
1 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.

MEATLESS VERSION: Follow above except
use peanut oil instead of bacon drippings. Replace bacon with 1/4 cup
of BACOS or BACO chips.

Yield: 6 servings