Ingredients
4 cup Cooked White Rice
1 lb Bacon - sliced in 1/2 to 1" pieces
1 large Onion - chopped
6 large Eggs
6 each Scallions - sliced
1 tbsp Soy Sauce (or to taste)
Method
Sources
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dataset
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Recipes1M
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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In large pot over medium high heat, cook bacon until lightly crispy. Remove with slotted spoon to paper towels to drain. Add chopped onions to bacon 'juices' and saute until translucent. Remove with slotted spoon to paper towels to drain. Scramble raw eggs in a bowl and then add to remaining bacon 'juices'. Remove when eggs are cooked through or to desired doneness for you taste. Add cooked rice to pot. Sprinkle soy sauce over rice and stir together. Add scallions and toss together with rice. Add bacon, onion & egg to pot. Fold in and saute everything until heated through. Serve and enjoy! Depending on mood or what I have on hand, I also add ham, a 1/2 teaspoon minced ginger, 1/2 teaspoon minced garlic. If serving as a side at dinner I add some peas & carrots to the mix.