2/3 lb. green cabbage
1 tsp. salt
3 oz. bacon
1 egg
2 tbsp. chopped scallions
4 c. cooked rice
4 tbsp. oil
2 tsp. salt

Clean cabbage and cut into shreds. Sprinkle 1 teaspoon salt on cabbage for 10 minutes. Then squeeze dry and chop it up again.

Heat 1 tablespoon oil in frying pan. Pour in beaten egg. Make a thin egg pancake. Remove egg and dice it into small pieces.

Saute bacon in pan. Stir fry cabbage about 30 seconds and remove from pan. Save excess grease. Use leftover grease or heat another 2 tablespoons of oil in same pan. Fry the chopped scallions about 5 seconds. Then put in rice and mix well. Reduce heat and stir until rice is thoroughly heated. Add soy, cabbage, egg and bacon (crumbled). Stir well.