1/2 lb. bacon
3 eggs
4 tbsp. vegetable oil
4 tbsp. soy sauce
4 c. cooked rice
1/2 tsp. salt
1/2 c. onion, chopped

Cut bacon into 1/4 inch pieces, fry, and drain on paper towels. Beat eggs until well mixed. Using 1 tablespoon oil in pan. Scramble eggs, breaking them up in small pieces. Put aside. Heat 3 tablespoons of oil in clean pan and add rice. Mix rice, coating thoroughly with oil.

Blend in soy sauce and salt. Add eggs, onion and bacon and mix well. Heat through and serve. (Fried rice can be kept warm in a covered dish up to 1/2 hour without drying out. Can also be frozen. Thaw at room temperature 2 hours then warm, covered in oven.)