1 lb. bacon
2 c. cooked rice
3/4 c. celery, diced
3/4 c. carrots, diced
1 1/2 c. onion chunks
4 eggs
Soy sauce

Cut bacon crosswise 1 to 1 1/2 inch cubes; fry crisp, drain, set aside, and save drippings. Cook rice; rinse lightly once and keep hot with lid in large Dutch oven or 1 1/2 to 2-quart pan.

In skillet heat 2-3 tablespoons bacon drippings. Stir-fry celery 1/2 minute; add carrots and stir fry 1/2 minute. Add onions and stir-fry just until onions turn transparent. Pour vegetables on top of hot rice. Cover with lid.