You can also use chicken or shrimp in this flavorful dish or any combination you may have on hand.
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.
Meh. It will do in a pinch but not great.
Good, but a little bit too much soy sauce. I added garlic and reduced the soy sauce. Great dish on its own, but can be served with chicken, pork, or beef.