Ingredients
3 cups cold, cooked rice
2 eggs, beaten
¼ teaspoon salt
1 tablespoon salad oil
6 bacon slices
6 green onions, chopped
¾ cup (about 10) water chestnuts, diced
½ cup cooked green peas
Dash sugar
Pinch garlic powder
3 tablespoons soy sauce
Directions
Separate grains of cooked rice with a fork; set aside.
In small bowl, beat eggs and salt. In 7- or 8-inch skillet, heat salad oil. Add eggs and cook, stirring frequently, until set. Cut into small pieces and set aside.
In 10-inch skillet, cook bacon until crisp. Drain on paper towels and crumble. Discard all but 2 tablespoons bacon drippings from skillet. Add green onions, water chestnuts, peas, sugar and garlic powder; stir frequently and quickly (stir-fry) for 1 minute until well coated. Add rice and stir-fry until heated through. Add cooked egg, bacon and soy sauce to skillet, stir until well mixed and heated through. Makes 6 servings.