Bacon Fried Rice
Comments:	This rice can be frozen, but will keep for several days refrigerated. Leave rice at room temperature for 2 hours before reheating.
Servings:	3 to 4
Ingredients	Preparation
3/4 pound [340 g] bacon slices 3 eggs 4 tablespoons [60 mL] oil 4 tablespoons [60 mL] soy sauce 4 cups [1 L] cold boiled drained rice 1/2 teaspoon [2.5 mL] salt 1/2 cup [125 mL] chopped green onions	Fry bacon slices until really crisp; drain, cut into short 1/4-inch [6-mm] strips and set aside. Beat eggs to well mix together whites and yolks. Fry beaten eggs into 1 tablespoon [15 mL] of the oil, breaking eggs into small pieces; set aside. Pour remaining 3 tablespoons [45 mL] oil into a deep saucepan; mix in soy sauce. Mix in drained rice, until thoroughly blended. Mix in reserved bacon strips and egg pieces along with salt and chopped green onions. Reheat until warm, before serving.