BACON FRIED RICE

1/2 lb raw bacon; cut in 1/2-inch pieces
3 tbsp vegetable oil, divided use
2 eggs, beaten until thoroughly mixed
3 cups cold cooked rice
1 1/2 tbsp soy sauce
1/4 cup green onions, cut in 1/4-inch pieces

Fry bacon in wok or frying pan until crisp. Drain bacon on paper towel; set aside.

Heat 1 Tbsp oil and pour in the beaten eggs. When slightly firm, remove from pan; set aside.

Heat remaining oil in skillet. Add rice and toss about 2 minutes until oil and rice are well mixed.

Add soy sauce and mix thoroughly. Add onions, eggs and bacon bits, breaking up eggs with a spatula. Mix well.

May be frozen for several weeks. Thaw to room temperature. Warm in 250 degree oven for 20 minutes.

Servings: 4
Source: Simply Southern, the Desoto School Mothers' Assn, Helena-West Helena, AR
From: Mrs. Gene Crowley