Ingredients
-
2 -3 slices bacon, crisply cooked
-
4 cups leftover cooked rice, approximately
-
soy sauce, to taste
-
black pepper, to taste
-
1/2 cup frozen mixed vegetables (carrots, peas, green beans, corn)
-
2 green onions, sliced thinly
-
1 egg, lightly fried, then chopped up
-
1 garlic clove, finely minced (although in '73 it would have been garlic powder)
Instructions
- In a large skillet or wok fry the bacon on medium heat until crispy.
- Set aside to cool and drain then cut up into little pieces. Save the bacon drippings.
- Increase heat to medium-high. Add the cooked rice to the pan and break up any lumps with a fork.
- Fry until the rice is browned, adding soy sauce and black pepper, to taste.
- Stir in the garlic and mixed vegetables. Reduce heat to medium and fry rice until the vegetables are brightly colored and heated through.
- Stir in the green onions and fry another minute.
- Remove from heat and add the crumbled bacon and chopped egg.