6 slices bacon
2 tsp. butter
1 sm. onion, finely chopped
1 1/2 c. cooked rice
1 tsp. soy sauce
Dash of garlic salt
1 egg
1 (4 oz.) can sliced mushrooms (optional)
1/3 c. fresh garden peas
Spring onion tops for garnish

Fry bacon, drain and set aside. Saute onions in butter until soft. Lower heat and add cooked rice. Add soy sauce, garlic salt (a dash of Worcestershire is also good). Stir, (more sauce may be added if desired). Add fresh peas, cover and cook for 5 minutes. Uncover and add mushrooms. Crumble bacon and add to mixture. As soon as mushrooms and bacon are heated thoroughly, briskly stir in 1 well beaten egg. Stir 1 minute. Use onion tops for a colorful addition. Serves 6.