1 1/2 c. chopped onion
1 1/2 c. chopped cabbage
2 lg. carrots (chopped)
1/2 c. chopped green onions
1/4 c. plus 1 tbsp. butter (melted and divided)
2 eggs (beaten)
3 c. cooked regular rice
2 tbsp. soy sauce
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. dried whole thyme
1 1/2 c. diced cooked ham
3 slices bacon (cooked and crumbled)

Saute onion, cabbage, carrots, and green onions in 1/4 cup butter in a large skillet until crisp-tender. Remove from skillet and set aside. Reduce heat to medium. Add remaining 1 tablespoon butter and eggs to skillet. Cook, stirring constantly, until firm but still moist. Remove from skillet and set aside. Add rice, soy sauce, salt, pepper, and thyme to skillet; cook 1 minute, stirring constantly. Stir in vegetables, ham and bacon, and cook 1 minutes, stirring constantly. Stir in cooked eggs and serve immediately. Yield: 6 to 8 servings.