1 c. rice, uncooked
5 strips bacon
1 sm. green or red pepper
1 med. onion
1 carrot
1 stalk celery
Small amount fresh bean sprouts
1 large egg
1/4 c. soy sauce
Salt, pepper & garlic salt to taste

Cut green or red pepper, onion, carrot and celery in thin, match-stick pieces.

Cook rice as directed on package. Fry bacon until crisp. Drain on paper towel and crumble. Discard bacon fat and wipe skillet. Add small amount of vegetable oil and quickly stir fry vegetables until tender crisp. Remove from pan and set aside.

Beat egg and scramble in same pan. Remove and add to vegetables. Wipe skillet and add just enough oil to cover bottom. Add rice and all ingredients; stirring to mix and season to taste. Cook on low fire until heated and seasonings are blended.

Serves 6.

1/2 chicken breast cut in small thin strips may be substituted and cooked quickly in small amount of vegetable oil.