8 slices bacon, cooked crisp and crumbled
2 eggs
1/2 tsp. salt
Dash of pepper
3 tbsp. butter
2 tbsp. finely chopped onion
1 (3 oz.) can mushrooms, drained
1 1/3 c. Minute rice
1/2 tsp. salt
1 1/3 c. water
1 chicken bouillon cube
1/4 tsp. sugar
2 tbsp. soy sauce

Fry bacon and set aside. Beat eggs slightly, add 1/2 teaspoon salt and pepper. Melt butter in large skillet over low heat, add eggs and fry slowly until firm, turning once. Remove from skillet. Cut in thin strips and set aside.

Saute onions in remaining butter, add mushrooms and cook until onions lightly browned.

While onions are cooking, heat 1 1/3 cups water in small pan. Dissolve bouillon cube in water. When onions and mushrooms are ready, add rice, salt and water. Bring quickly to a boil over high heat. Cover and remove from heat. Let stand 5 minutes. 4 servings.

Add egg strips, crumbled bacon, sugar, and soy sauce. Mix lightly and heat through.