Ingredients

The following ingredients have 4 Servings
  • 3 cups left over white rice (cooked)
  • 4 eggs (beaten)
  • 1 tablespoon bacon grease
  • 6 slices bacon (cooked and crumbled)
  • 2 tablespoons sliced green onions
  • 1 tablespoons soy sauce
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon black pepper

Instruction

  • For the easiest, no mess results, cook your bacon in the oven. I recommend placing it on a wire rack over a foil lined baking sheet and cooking it for 20-30 minutes in a 400F oven. The time will depend on the thickness of the bacon. 
  • Once your bacon is cooked, cut or crumble it into bite sized pieces for the rice. 
  • Beat the eggs in a small bowl.
  • Heat a wok or a large non-stick skillet over medium heat. Add the bacon grease and heat for 10-20 seconds.
  • Add the eggs and cook until they are about halfway cooked (they should still be slightly runny).
  • Increase heat to medium high and add the rice, bacon and green onions. Toss to combine and cook for about 2 minutes. 
  • Quickly stir in the pepper and soy sauce, remove from heat and serve immediately.