1 qt. saucepan for steamed rice
1 c. diced leftover fried or boiled ham
1 med. onion (yellow), finely diced
1 egg, well beaten
2 strips bacon
1 tsp. Accent
1/4 c. soy sauce

Presoak 3/4 cup rice 4 hours. Wash and drain 3 times. Add 1 cup water. Bring to a rapid boil and continue until water boils to surface of rice. Reduce to a slow boil. Cover and cook 12-15 minutes. (If you have rice already cooked, you may use that.)

Fry bacon crisp; drain on paper towel. Saute onion and ham in 1/2 of bacon grease. Push to side of pan. Scramble egg in remaining 1/2 of bacon grease. Mix Accent and soy sauce. Stir in onions, rice, ham, eggs, sauce and dry crumbled bacon thoroughly. Heat and serve at once.