Fried Rice With Bacon (Oriental Style)

Ingredients

• 1 lb bacon
• 4 eggs
• 2 tablespoons milk
• salt & pepper, to taste
• 2 tablespoons olive oil
• 2 minced garlic cloves (or to taste)
• 6 green onions, sliced into 1/2 inch pieces on a diagonal (5 for stir fry & 1 for garnish)
• 1/2 cup carrot (pre-shredded or 1-2 carrots finely diced)
• 3/4 cup frozen mixed vegetables (the small diced size)
• 1 teaspoon chicken bouillon granule (I used a leftover packet of chicken flavored seasoning from Ramen noodles as well as 1/2 packet of t)
• 2 tablespoons water
• 5 cups cooked rice (brown or white, but be sure it's refrigerated till cold)
• 3 tablespoons low sodium soy sauce
• 3 teaspoons sesame oil

Directions

1. 1

   Trim most of the fat from bacon & chop meat into bite-sized pieces. Fry in large skillet until almost crisp. With slotted spoon, remove to a plate lined with paper towels to drain. Set aside. Leave 1 teaspoon (or less) of the bacon grease in pan but wipe out any more than that & reduce heat to medium low.

2. 2

   Lightly beat eggs, milk, salt & pepper together, then add to hot pan & scramble. Breaking up into small, 1/2 inch or so, sized pieces & cook til dried but not browned. Remove to small bowl & set aside.

3. 3

   To pan, add olive oil, garlic, 5 of the sliced onions, shredded carrot & frozen veggies. Stir fry for about 2 minutes.

4. 4

   Sprinkle bouillon (or packets) over veggies then add the 2 Tablespoons water & stir to dissolve.

5. 5

   To pan, add rice, soy sauce & sesame oil. Stir fry for about 3 minutes or until rice is evenly coated with the soy sauce.

6. 6

   Stir in bacon pieces.

7. 7

   Gently stir in scrambled egg.

8. 8

   Garnish with last sliced green onion.

9. 9

   Serve with additional soy sauce, sesame oil or chili oil.