Early in the day, cook some long grain white rice. I like Mahatma brand and follow the package directions. It comes out perfect everytime. However, I recently purchased an electric rice cooker (with a brown rice setting) and I love using that too (the rice cooker, not brown rice for this recipe...but I digress and I'm tired...so back to the recipe).
Let the rice cool completely. This is a must. I made two cups of dry rice=4 cups cooked rice last time.
Later in the day, fry some bacon (as much or little as you like). I always cook more than I need because I have so many HELPERS come by to SAMPLE the cooked bacon. I'm spoiled and spoil my family, too...I only cook with thick style bacon and trim most of the fat off before cooking. It is helpful if you have kitchen shears and cut the uncooked bacon into small diced-like pieces before cooking. This way when they are cooked, you just fish the cooked pieces out of the grease and drain on a papertowel on a paper plate. You can cook the bacon slices whole and just crumble later with your hands when they are cool enough.
Reserve the bacon drippings, leaving a bit in the pan.
While bacon is draining on the paper towels and cooling, break a few eggs into the hot bacon grease in the pan. Break the yolks and finish cooking your eggs. I usually cook about three or four eggs for this quantitiy of rice. When done cooking, I put on the side of the paper plate with the bacon and cut into small pieces.
Chop some green onion and prepare to put it all together. Heat the remaining bacon grease in the pan and add the cooled, cooked white rice and "FRY".
Add in all the yummies (bacon, eggs and green onions) and a bit of soy sauce (the low sodium variety of course) to your taste and color preference. A little really does go a long way if you take the time to stir everything up well.
Enjoy occasionally...
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