1 c. longrain white rice such as UNCLE BEN'S® Converted Rice
3 tbsp. soy sauce
2 tbsp. dry sherry wine
1 tsp. sugar
2 slices bacon
1 sm. slice fresh ginger, chopped fine (optional)
3/4 - 1 c. finely chopped onions
1 or 2 cloves, finely chopped or pressed, garlic
3-4 sm. white mushrooms
1/2 med. pepper, finely chopped (I use part green and part red if available - can be omitted if not in season)
1 egg, scrambled, broken into very small pieces.
Peanut oil or other suitable cooking oil

We buy mushrooms fresh at a farm near our home. I use the caps for stuffing and cut the stems small and use them in this recipe.

I use peanut oil because it is tasteless and takes high heat but other oil such as corn oil can be used.

This recipe serves 4 but can be increased proportionally if desired. It goes very well with chicken.

I also use a WOK to cook this in but a large fry pan will do as well. This dish is easy to burn so watch it closely while cooking. When using a Wok, you first heat the Wok, then add the oil, heat the oil, then add the food.

First, put a small amount of oil (about 1 tablespoon) in pan or Wok and heat it. When oil is hot, put in uncooked rice and toast it until it is golden brown, stir to prevent burning. Watch constantly because it is very easy to burn. Heat must be high but not too high. When rice is browned, cook it in water according to directions on package. You can skip this step but finished product does not look as good or taste as good. Save pan for later.

Mix soy sauce, wine and sugar until dissolved in a cup and put to one side. While rice is cooking, fry out bacon in a separate pan until very crisp and drain on paper towel, save enough bacon fat to cook egg later and discard the balance.

Finely chop ginger, onions, garlic, mushrooms and peppers.

Heat about 1 1/2 spoons of oil in first pan or Wok and add chopped items. If you want vegetables crisp, stir fry for a couple minutes otherwise saute them by putting cover over pan or Wok again being careful not to burn. If sauteed, do not let vegetables brown-only cook until clear. Mix while cooking.

Crumble bacon and add to pan and mix.

Scramble egg in pan with reserved bacon fat.

Put cooked rice in with vegetables and mix. Add egg and lightly stir. Add soy sauce mixture and stir over high heat until all ingredients are heated through and free liquid is absorbed but mixture is still very moist. Serve at once.