| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Rice |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Raw bacon; cut in 1/2" pieces |
| 2 |
|
Eggs |
| 3 |
tb |
Vegetable oil |
| 3 |
c |
Cold cooked rice |
| 1 1/2 |
tb |
Soy sauce |
| 1/4 |
c |
Green onions; in 1/4" pieces |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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