2-3 c. steamed long grain rice, cooked (do not use instant rice)
2 cloves chopped garlic
1/2 c. diced white onion
1 lb. bacon
3 eggs, scrambled
1/4 c. LaChoy soy sauce
2 c. frozen petite peas
1 lb. Little Smokies Sausage, sliced diagonally

Scramble eggs with no spices; set aside. Fry bacon until extra crispy, drain on paper towel. Use bacon grease to cook with, but no more than 1/2-3/4 cup is needed, so discard rest.

Saute chopped garlic on medium-high heat. Add sliced sausage. cook for about 3 minutes. Stir in peas. Cook for another 3 minutes. Add chopped onion.

With a fork, carefully add steamed rice into pan. Stir mixture over medium heat. Rice may stick, so watch heat carefully. Very carefully, pour soy sauce over rice evenly. Mix well until everything is heated through.

Crumble bacon and eggs. Add to rest of mixture. Serve rice with meat dish, or just eat as is.

For variations: diced chicken, pork sausage or ham can be used. Or delete meat, for those who are vegetarian, and add more veggies.