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4 servings
Ingredients:
1 1/3 cups uncooked white rice1 2/3 cups water3 eggs, lightly beaten1/4 teaspoon salt1/8 teaspoon ground black pepper3 teaspoons vegetable oil, divided1/4 pound bacon, cut into strips1/8 cup soy sauce1 (10 ounce) package frozen green peas, thawed2 green onions, chopped
Instructions:
In a saucepan bring water to a boil. Add rice and stir.Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.Heat 1 teaspoon oil in small frying pan, pour in eggs.Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes.Flip the eggs, cook one minute more and remove them to a cool surface.Let them cool, then cut them into thin slices.Set aside.Place bacon in a large, deep skillet.Cook over medium high heat until evenly brown.Drain, crumble and set aside.Spoon remaining 2 teaspoons oil into the skillet with the bacon fat.Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs and green onions.Stir and cook until heated through, approximately 3 minutes.
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