3 slices bacon cut in half
1/4 c. diced onion
1 c. cooked rice
2 tbsp. soy sauce
1/4 c. water
2 slightly beaten eggs

Lay bacon slices over heating base in Wok. Set heat control to medium-high. Fry for 6 minutes. Remove bacon, drain on paper towel and crumble. With bacon drippings in Wok, stir-fry onion for 2 minutes. Add rice and stir-fry for 7 to 8 minutes. Add soy sauce, water, and bacon. Reduce heat to medium-low. Pour eggs on top of the rice. Stir-fry for another 3 to 4 minutes. Reduce to low and serve.