- 3 bacon slices
- 1 1/2 cups chopped cooked ham
- 1 red or green bell pepper, chopped
- 1/2 cup sliced fresh mushrooms
- 3 green onions, chopped
- 1 celery rib, chopped
- 1 large garlic clove, minced
- 1/2 teaspoon dried crushed red pepper
- 3 1/2 cups cooked rice*
- 2 large eggs, lightly beaten
- 1/4 cup soy sauce
How to Make It
Cook bacon slices in a large skillet or wok at medium-high heat until crisp. Remove bacon slices, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside.
Add chopped ham to hot drippings in skillet, and stir-fry 3 minutes or until ham is lightly browned. Add bell pepper and next 5 ingredients, and stir-fry 5 minutes. Add rice, and stir-fry 3 minutes or until thoroughly heated.
Push rice mixture to sides of skillet, forming a well in center. Pour eggs into well, and cook, stirring occasionally, until eggs are set. Stir rice mixture into eggs; stir in soy sauce and crumbled bacon. Spoon into serving bowls.
*2 (5-ounce) bags quick-cooking long-grain rice, cooked, may be substituted for leftover rice.