1. In a large, deep skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 15 minutes. Drain on a paper towel-lined plate and discard some of the bacon fat; keep 1 tablespoon of bacon drippings. 2. Return the skillet to the stove and turn the heat to medium high. Add 1 tablespoon of oil to the bacon fat. 3. Add the onion, the celery, 1/2 of the green onions and cook for 4 minutes. Add the garlic, green pepper and mushrooms. 4. Cook another 3 minutes. 5. Add the cooked rice, soya sauce and stir to coat. 6. Stir together. 7. Push rice mixture on edge of pan and add beaten egg in the center. Let the egg set for 1 to 2 minutes, then scramble them with a fork and cook for 2 minutes more. Stir the eggs into the rice, breaking them up into small pieces. Turn off the heat. 8. Add the bacon; season to taste with salt and pepper. 9. Transfer the fried rice to a serving platter and sprinkle with remaining chopped green onions. 10. Tip: This serves 4 if it is served with another dish or 2 if it is the main dish. 11. A great way to use leftover rice. 12. It can be made ahead of time and frozen. ---------------------------------------------------------------------------
Nutrition
Ingredients
