Title: Bacon and egg fried rice
 Categories: Rice
      Yield: 4 Servings
 
      3 c  Leftover cooked rice
    1/4 lb Bacon; diced
      1 lg Onion; diced or slivered
      1    -(up to)
      2    Eggs; beaten
      1 tb Soy sauce; to taste
      1 tb Cooking wine; to taste
    1/4 ts Black pepper; to taste
 
   This is more like American homestyle, not Chinese-resaurant style:
  
   Break up the lumps in the cold rice with your hand; set aside.
  Prepare other ingredients before cooking. Mix the soy sauce and wine
  in a small dish.
  
   Fry the bacon in a wok on high heat until nearly crisp. Remove most
  of the fat, leaving ~2 tbsp or less. Add the onions and fry with
  bacon until soft and golden. Push the bacon/onions to the side and
  scramble the eggs in the fat at the bottom of the wok. Add the rice
  and mix everything together until rice is hot. Sprinkle with soy
  sauce/wine and pepper and stir to mix.
  
   Note: I like how this works with long-grain better than short-grain
  rice.
  
  HAMILTON@GL.UMBC.EDU
  
  (DIANA HAMILTON)
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe