3 c. instant rice, cooked according to package directions
6 slices bacon
4 eggs
1/8 t. pepper
3 T. canola oil
1 T. ground ginger
8 green onions, chopped
4 T. soy sauce
Cook bacon over medium heat until crisp in a wok (or large frying pan). Drain bacon. Keep 1 T. drippings in the wok. Cook green onion in the drippings for 1 minute. In a small bowl mix eggs and pepper–add to wok and cook over medium heat until set. Set aside cooked eggs on a plate and cut into thin strips.
In wok, add 3 T. canola oil and ginger. Cook 1 minute and add cooked rice and soy sauce. Stir until hot all the way through. Add egg strips and gently mix together. Serves 6-8
