1 c. regular long grain rice (or 3 c. cold, cooked rice)
6 eggs
1/4 tsp. salt
Salad oil
1 (8 oz.) pkg. sliced bacon, cooked & crumbled (or use leftover meats, pork, chicken)
1 tbsp. soy sauce
2 tbsp. chopped green onions

1. Prepare rice as label directs. Refrigerate cooked rice until well chilled.

2. In medium bowl with fork, beat eggs and salt lightly. In 12" skillet over high heat, heat 3 tablespoons salad oil until very hot. Pour in egg mixture; cook, stirring quickly and constantly with spoon until eggs are the size of peas and leave side of pan. Reduce to low heat.

3. Push eggs to one side of skillet. In same skillet, gently stir rice and 2 tablespoons salad oil until rice is well coated with oil. Add bacon and soy sauce; gently stir to mix all ingredients in skillet; heat mixture through.

4. To serve, spoon fried rice into warm bowl and sprinkle with chopped green onions.