12 oz. bacon
1 green bell pepper, diced
3/4 c. celery, chopped
Soy sauce
1 can water chestnuts
1 c. cooked chicken, diced
1/2 c. diced roast beef
3 bunches of green onions
1 red bell pepper, diced
6 eggs
6 c. cooked rice
1 sm. pkg. slivered almonds
1/2 to 1 c. cooked ham, diced

In wok or large skillet, fry bacon until crisp; remove; set aside. Chop green onions, tops and all. Saute onions, celery, bell peppers in bacon drippings until onions are clear. Remove and set aside. In drippings scramble eggs, stirring often to shred eggs. Remove and set aside.

Add chicken (or substitute left-over turkey), ham and roast beef or other meats to rice. (One slice 1/4 inch thick at the delicatessan will make it possible to use a variety of meats). Add onions, celery and peppers to rice mixture. (If red bell peppers are not available, substitute pimentos).

If there are not bacon drippings ample to fry the rice mixture, melt butter. Fry the rice mixture using soy sauce to taste. Add the water chestnuts, slivered almonds, eggs and crumbled bacon. Serves 12 or more.