All You JULY 2008
Cook bacon in a skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels and chop.
Pour off all but 1 Tbsp. fat from skillet; add scallions and garlic. Reduce heat to medium and cook, stirring often, until softened, 3 to 5 minutes.
Rub rice between clean hands to break up and loosen grains. Add to skillet and stir to blend in scallions and garlic. Cook for 2 minutes to warm rice. Stir in soy sauce and peas. Push mixture to one side and pour in eggs. Cook eggs until slightly set on bottom, about 2 minutes. Mix rice into eggs and stir until thoroughly blended, breaking up any clumps of cooked egg. Stir in bacon. Season with salt and pepper and remove from heat. Serve warm or at room temperature.
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