3/4 lb. bacon
3 eggs
4 tbsp. oil (1 of these used to scramble the eggs)
4 tbsp. soy sauce
4 c. cold cooked rice
1/2 tsp. salt
1/2 c. green onions, chopped (just the bulb part, not the stems)

Fry bacon very crispy, drain, cut in 1/4" strips and set aside. Beat eggs until white and yolk are well mixed, scramble eggs in 1 teaspoon oil, breaking into small pieces and set aside. Heat rest of oil (3 tablespoons) and all soy sauce to rice in deep pan. Mix this until thoroughly blended. Add rest of ingredients and heat until warmed. Good frozen or will keep several days made ahead. Leave room temperature 2 hours before serving. Serves 3 to 4.