JAPANESE STYLE:

Make about 2 cups of rice. Set aside. Fry 4-5 strips bacon, chopped into small pieces. Pour off most of grease. Add 2 tablespoons chopped onion and fry until tender. Add rice and stir well. Beat 2 eggs and pour over rice. Stir in well to mix. Fry at medium heat until eggs are cooked through. Add soy sauce until tan colored, about 2 tablespoons. Serve immediately.

CHINESE STYLE:

Cook 3 cups rice, then refrigerate. Scramble 2-3 eggs in 1 tablespoon oil and set aside. Saute in oil:

1 c. pork chicken, beef or shrimp
1/2 c. green onions, diced
1/2 c. carrot, grated
1 c. cabbage, sliced thin

Add about 5 tablespoons soy sauce Cover and steam 5 minutes. Stir in rice. Serve.