1 c. uncooked rice
3 eggs, beaten
5 pieces bacon, chopped
1 bunch green onions
1 tsp. chicken bouillon
2 tbsp. hot water
3 tbsp. soy sauce
2 tsp. sesame oil

Cook rice according to directions on package, early in the day, refrigerate. In wok, scramble eggs; set aside. Fry bacon; set aside.

In bacon grease, stir fry cold rice and onions, 3 to 5 minutes. Meanwhile, mix up the chicken bouillon, water, soy sauce. Add to rice, stir fry 3 minutes. Add eggs and bacon to rice. Drizzle sesame oil over and stir fry 2 minutes.