1 c. brown rice
Salad oil
1 bunch green onions, cut in 1 inch pieces
1/4 lb. mushrooms, thinly sliced
6 eggs, slightly beaten
1/4 tsp. salt
1 (8 oz.) pkg. bacon, cooked & crumbled
2 tbsp. soy sauce

Prepare rice as label directs except omit salt. Meanwhile, in 3 quart saucepan over medium heat, in 3 tablespoons hot salad oil, cook green onions and mushrooms 3 minutes or until tender, stirring frequently; spoon mixture in large bowl. In same saucepan over high heat in 1/4 cup salad oil, cook eggs and salt, stirring constantly with spoon until eggs are the size of peas and leave side of pan. Add eggs to mushroom mixture; add rice, bacon and soy sauce; gently toss to mix well. Serve warm or cold.