Ingredients
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1 lb bacon
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4 eggs
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2 tablespoons milk
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salt & pepper, to taste
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2 tablespoons olive oil
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2 minced garlic cloves (or to taste)
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6 green onions, sliced into 1/2 inch pieces on a diagonal (5 for stir fry & 1 for garnish)
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3/4 cup frozen mixed vegetables (the small diced size)
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1 teaspoon chicken bouillon granule (I used a leftover packet of chicken flavored seasoning from Ramen noodles as well as 1/2 packet of t)
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2 tablespoons water
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5 cups cooked rice (brown or white, but be sure it's refrigerated till cold)
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3 tablespoons low sodium soy sauce
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3 teaspoons sesame oil
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1/2 cup carrot (pre-shredded or 1-2 carrots finely diced)
Instructions
- Trim most of the fat from bacon & chop meat into bite-sized pieces. Fry in large skillet until almost crisp. With slotted spoon, remove to a plate lined with paper towels to drain. Set aside. Leave 1 teaspoon (or less) of the bacon grease in pan but wipe out any more than that & reduce heat to medium low.
- Lightly beat eggs, milk, salt & pepper together, then add to hot pan & scramble. Breaking up into small, 1/2 inch or so, sized pieces & cook til dried but not browned. Remove to small bowl & set aside.
- To pan, add olive oil, garlic, 5 of the sliced onions, shredded carrot & frozen veggies. Stir fry for about 2 minutes.
- Sprinkle bouillon (or packets) over veggies then add the 2 Tablespoons water & stir to dissolve.
- To pan, add rice, soy sauce & sesame oil. Stir fry for about 3 minutes or until rice is evenly coated with the soy sauce.
- Stir in bacon pieces.
- Gently stir in scrambled egg.
- Garnish with last sliced green onion.
- Serve with additional soy sauce, sesame oil or chili oil.