GREAT FRIED RICE
(Serves 4-5)
FROM DONNA CARTER, SAN DIEGO

2 T. BUTTER

2 EGGS

2 T. FLOUR

1/2 TSP. SALT

GRINDING OF FRESH PEPPER

4 STRIPS THICK BACON

3 FINELY CHOPPED GREEN ONION (USE GREEN, TOO)

2 C. COOKED LONG GRAIN RICE

2 T. SOY SAUCE

 

 

IN SMALL BOWL, MIX TOGETHER EGGS, FLOUR, SALT AND PEPPER

IN SMALL NON-STICK FRYING PAN COOK EGGS AS YOU WOULD AN OMELET, TURNING TO COOK OTHER SIDE.

PLACE ON CUTTING BOARD AND CUT UP INTO SMALL PIECES.

IN FRYING PAN, COOK BACON TO CRISPY. BREAK UP INTO SMALL PIECES.

IN BACON FAT COOK GREEN ONIONS UNTIL SOFT.

ADD RICE, SOY SAUCE, BACON AND EGGS

STIR AND COOK UNTIL JUST HOT.
SERVE.