Prep 40 mins
Cook 2 hrs 30 mins
This is from an old church cookbook. I love to bring it to parties- I never bring home leftovers and someone always asks for the recipe!
- 3 tablespoons oil, divided
- 2 cups rice
- 2 3⁄4 cups water
- 1 1⁄2 teaspoons salt, divided
- 3 eggs, lightly beaten
- 1⁄2 lb bacon
- 3⁄4 cup diced yellow onion
- 1⁄3 cup soy sauce
- 1⁄4 teaspoon pepper
- 8 green onions, chopped
- Heat 2 tablespoons oil in 3 quart saucepan over medium-high heat.
- Add rice, cook, stirring constantly until lightly browned, 3 to 5 minutes.
- Add water and 1 teaspoon salt, stir briefly, bring to boil and reduce heat to low.
- Cover tightly and cook 15 minutes.
- Turn off heat and let rice stand on burner, covered, 15 minutes longer.
- Chill rice in refrigerator 2 hours or overnight.
- Wait for the rice to chill before beginning next step.
- Scramble eggs in remaining 1 tablespoon oil and set aside.
- Cut bacon into 1/2 inch pieces with scissors and fry until almost crisp, drain and set aside, reserving drippings.
- Saute yellow onion for 2 minutes in bacon drippings in large non-stick skillet over high heat.
- Add rice and stir-fry until heated through and sizzling.
- Add soy sauce, remaining 1/2 teaspoon salt, pepper, eggs, bacon, and green onions.
- Mix well and serve.
Loved this recipe. Since it uses cold rice, I find that I can adapt it to use my leftover rice. Thanks for the great recipe.