Ingredients
½ pound bacon, cut in small pieces
8 eggs
5 cups cold cooked rice, loosely packed
¼ cup soy sauce
¼ teaspoon monosodium glutamate
2 tablespoons chopped scallions
2 cups cooked shrimp pieces
Directions
Fry bacon pieces, drain and set aside. Beat eggs together and place in skillet with one teaspoon melted margarine; cook eggs, breaking into small pieces as they cook (scramble). Set aside. Heat 5 tablespoons oil in wok; add cold rice, soy sauce, MSG and chopped scallions; stir fry until rice is coated with soy sauce and heated through. Add bacon, eggs, and shrimp and stir fry until all is heated. Serve immediately. Serves six to eight.