Remove when crisp and drain fat into small bowl, leaving about 1 tablespoon in skillet. Fry onion until golden brown, adding garlic after several minutes (do not brown garlic). Stir in eggs and leave undisturbed until lightly set. Remove.

Fry rice in 1 tablespoon bacon fat (or you may use olive oil). When thoroughly heated, add first mixture.

Season to taste with soy sauce and freshly ground black pepper and red cayenne pepper if you like it hot. Serve immediately.

Serves 2 or 3. Note: Small amounts of leftovers (vegetables, meats, etc.) may be added to this basic recipe. Rice can be boiled or steamed a day in advance and kept in refrigerator.

Serves 4 generously as a side dish.

Submitted by: Belle