1 large chicken breast, skinned and boned
10 oz. pkg. bacon
1/4 cup low sodium soy sauce
5 c. cooked rice
1 tsp. corn starch
4 eggs, beaten
2 tbsp. chopped green onion

In large skillet, fry bacon; crumble. Reserve bacon fat. Cut chicken into julienne strips. Add corn starch to chicken and stir fry in 2 tbsp. bacon fat until chicken loses its pink color. Set aside.

Beat eggs and fry eggs in one tablespoon bacon fat. Stir until eggs set and break into pieces. Set aside.

Heat 3 tablespoons bacon fat until hot. Add cooked rice, soy sauce, and stir fry. Add bacon, chicken, onion and eggs. Stir fry until mixed and thoroughly heated.

Serves 4 as main dish, 8 as side dish.